Rhubarb Cake Recipe

Like lots of people, well ones that grow their own, I have a glut of rhubarb. I have gone the crumble route so fancied making something different. Hence a lovely rhubarb cake.

I trawled my numerous cookbooks and the internet and I have to say it was quite tricky finding one that fitted the picture I had in my head and that didn’t use buttermilk (because I didn’t have any kicking around).

But eventually I hit the jackpot on the BBC Good Food site which also has numerous comments to go with this recipe. Who knew cake baking and eating was such serious business?

I have modified the recipe slightly (it had one ingredient in ounces and everything else in grams) and used less golden syrup but the cake turned out lovely. I did burn the top slightly at the edges as the Aga tends to do and my foil covering obviously didn’t fit it quite right.

But you won’t need to bother with foil if you’re sensible and have an oven you can control. Hopefully your portion size will be under your control too too after you’ve made this but I’m making no promises…

140g butter (the original calls for 5oz so I rounded down) Oven: 180f/160c/Gas 4

300g self raising flour

2tspn mixed spice

1 tspn ground ginger

100g dark muscovado sugar

1 tspn bicarb of soda

200ml boiling water

2 eggs

        300g chopped rhubarb

1. Put the kettle on and line your cake tin (I used a loaf tin)
2. Sift flour and spice
3. Beat the butter and sugar til light and fluffy then beat in golden syrup
4. Dissolve the bicarb in 200ml of water and mix into the butter and sugar mixture
5. Add the flour, then the eggs and beat briefly
6. Stir in the rhubarb (apparently you can use a food processor for all this, I just used arms and a wooden spoon)
7. Pour into your cake tin and cook for about an hour. Eat within three days (if it will last that long).

The Husband, who was the one that devoured this, declared it “lush”. I’m not eating cake at the moment. Sigh. Let’s not even talk about that.