I really enjoy rhubarb particularly when it is in a cake. I used to make one which had custard in the cake as well, but was a little fiddly to put together. May be I might share it with you at a later date.
This is the first time I have started to grow rhubarb, and my husband kept “on at me” to pick it and do something with it. I did a little research about growing rhubarb and found that it was not recommended to pick it during the first year of growth.
Having already geared up to make a cake using rhubarb I had to go and purchase some rather than use what I was growing.
I had found a really nice sounding recipe for rhubarb and orange cake with flaked almonds on the Waitrose website. Apart from the rhubarb I had everything else in my cupboard, so it was easy to put together.
Whilst the rhubarb was marinating in the sugar, I creamed the butter and sugar and added the eggs. Then folded in the flour, baking powder, ground almonds and orange juice and zest.
I decided to cover the cake with the flaked almonds ready for baking, but I guess you can leave them off if you wanted.
My cake certainly didn’t take the time listed on the recipe, it was in for only about 15 minutes first off and then 15 minutes the second time. I would suggest that you keep a check on it when you bake it, as all ovens vary.
Everyone could not wait for the cake to cool before taking a slice to try. Believe me you need to let it cool as it is really soft otherwise.
Great served with ice cream.
Really good served with cream, the choice is yours.
The recipe states that any remaining cake (if there is any) can be stored for 3-4 days. The small piece we had left was extremely soft the next day, still nice but very soft. My recommendation would be to eat it on the day you make it for the best results.
- 400g English rhubarb, trimmed and cut into 2cm pieces **
- 200g golden caster sugar
- 150g butter, softened
- 2 medium eggs, lightly beaten
- 75g self-raising flour
- 1/2 tsp baking powder
- 100g ground almonds
- Grated zest of 1 small orange, plus 2 tblsp juice
- 25g flaked almonds
- Preheat oven to 190˚C, gas mark 5.
- Grease a round 23cm spring-form cake tin and line the base with parchment.
- Place the rhubarb in a bowl and cover with 50g sugar. Leave for 30 minutes while you prepare the cake.
- Beat together with electric whisk or hand, the remaining sugar and the butter.
- Whisk in the eggs.
- Using a metal spoon gently fold in the flour, baking powder, and ground almonds.
- Stir in the orange zest and juice.
- Stir the rhubarb and its sugary juices into the cake mixture and spoon into the tin.
- Sprinkle over the flaked almonds.
- Bake for 25 minutes.
- Reduce temperature of the oven to 180˚C, gas mark 4 and cook for a further 20-25 minutes, or until firm.
- Allow to cool in the tin for 10 minutes.
- Serve warm or cold, with whipped cream or custard.
- Any remaining cake can be stored for 3-4 days in an airtight container.
- You can also use canned rhubarb if fresh is not available.
- ** I would suggest that you cut the rhubarb smaller than this, it makes it easier to cut the cake into pieces.