After umming and ahhing whether or not to spend 3 quid on 400g of rhubarb (that’s an outrageous £1 per stick!) I decided to give it a go. And wow, this cake is so delicious, I’m glad I did. The recipe is in the May issue of Good Food magazine. Alongside the rhubarb some of the other ingredients you need are an orange, a 100g bag of ground almonds and almost a whole block of butter – naughty! It’s rich, fragrant, buttery, moist and very fruity. The rhubarb is chopped into good sized chunks and sits in sugar for about 30mins before getting stirred into the batter mix so you keep coming across lovely sweet pillows of soft fruit.
It took about 20mins longer to cook than the recipe stated but I think that’s more to do with our rubbish oven! That’s probably why it sunk a bit too much in the middle as I kept taking it out to do the skewer test.
We’ve been eating it with a dollop of mascarpone cheese sprinkled with icing sugar and a steaming cup of black filter coffee. Delightful – definitely one to bake again. I must keep my eyes open for a better deal on the price of rhubarb though.
If you fancy giving it a try but don’t want to buy the mag there’s a very similar recipe on the Waitrose site.