Rhubarb rhubarb

Tired of crumble? try these for a change

By Jane Child & Kay Sexton

Photo: Illustrative image for the 'Rhubarb rhubarb' page

Rhubarb Cake

Cake:

  • 125g (4¼oz) butter
  • 300g (11oz) caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 250g (9oz) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 250ml (8oz) buttermilk
  • 250g (9oz) rhubarb, chopped
  • 1 tablespoon plain flour

Topping:

  • 50g (2oz) butter
  • 2 teaspoons ground cinnamon
  • 225g (8oz) brown sugar

Prep: 15 mins | Cook: 45 mins

In a large bowl, cream together butter and sugar. Beat in egg and vanilla. In another bowl, sift together 250g flour, bicarbonate of soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

Toss rhubarb with 1 tablespoon flour and stir into batter. Spoon batter into buttered 23x33cm baking tin and smooth the surface. Blend together 50g butter, cinnamon and brown sugar; sprinkle evenly over batter.

Bake at 180 degrees C (gas mark 4) for 45 minutes.


Rhubarb Spice Cake

This is a quick to prepare cake that is good at this time of year when rhubarb is plentiful but the weather hasn't warmed up enough for rhubarb fool to be an exciting prospect.

  • 141g butter or margarine
  • 300g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 100g dark muscovado sugar
  • 250g golden syrup
  • 1 tsp bicarbonate of soda
  • 2 eggs , beaten
  • 300g rhubarb, cubed

Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, and gradually pour through the spout of the processor.

Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor and fold in the diced rhubarb.

Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 minutess, then turn out and allow to completely cool on a wire rack. Good with custard for a pudding or top with a simple lemon icing for afternoon tea.


Apple Rhubarb Bread

  • 1 1/2 cup finely chopped rhubarb
  • 1 1/2 cup chopped apples
  • 1 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 4 whole eggs
  • 3 cups flour
  • 1 cup nuts (chopped)
  • 3 ½  teaspoons baking powder
  • 1 tsp salt
  • 1 tsp cinnamon

Preheat oven to 350 degrees. In a large bowl, combine brown sugar, eggs and vegetable oil. Stir in finely chopped rhubarb, apples and vanilla. In a separate bowl, sift together the baking powder, salt, and flour. Add the wet mixture to your flour mixture. Stir just until moistened. Stir in the finely chopped nuts. Pour into greased baking pan and bake at 350 degrees, for 50 – 60 minutes or until a toothpick comes clean. Remove bread from pan, cool on a wire or wooden rack and wrap for storage.

 

This page was added by Melanie Matthews on 11/04/2013.