Included in our recent hamper of Red Tractor produce was two packs of rhubarb. I knew I was going to make something, but wanted to stay away from the crumble as I thought that would be the recipe of choice from other bloggers.
Instead I opted for a rhubarb cake when I saw this recipe.
- 250g rhubarb chopped into small pieces
- 100g sugar (for rhubarb)
- 275g plain flour
- 125g butter
- 300g sugar
- 2 eggs
- 1tsp vanilla extract
- 250ml milk
- Mix the chopped rhubarb with sugar and leave
- Add butter and sugar to mixing bowl and cream together.
- Add sifted flour and eggs a little bit at a time, adding milk and vanilla extract at the end
- Fold in the rhubarb and sugar mix
- Add to baking tin. I chose to use a square tin, but rounds are just as good.
The cake needs to be cooked in a 200 degree oven for around 30 minutes. I did think the mixture was quite wet when it went into the oven, but it came out very moist.
I wondered what the rhubarb would taste like in the cake, whether it would be sour or OK to taste. It’s actually quite sweet and unless told you wouldn’t know it’s got rhubarb in it at all, you would be fooled into thinking it’s fruit.
A yummy recipe to add to my collection, and all ingredients were Red Tractor approved.