Anyway, I'm back home and mum picked a whole pile of the stuff from the garden, pink and screaming to be put into a cake.
A suitably rustic cake using (appropriately) a recipe from 'Country Living'.
Tuesday, 26 April 2011
Rhubarb rhubarb rhubarb
I do love rhubarb, beautiful and delicious - a perfect food. I remember the first time I ate it, in a rhubarb crumble cooked by some family friends in Devon; I had seconds. In fact I think it might have started my change from being a ridiculously fussy eater to someone who will now try almost anything.
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Absolutely delicious, esp. with ice cream and Masterchef!
ReplyDeleteRhubarb Cake Recipe, from Country Living May Issue 2011
ReplyDelete175g butter, melted
225g caster sugar
2 medium eggs, beaten
zest of 1 orange
2 egg whites
225g self-raising flour, sifted
50g ground almonds
1 teaspoon baking powder
200g rhubarb, cut into 1cm pieces
for the topping
30g plain flour, sifted
20g butter
10g demerara sugar
1/2 teaspoon ground ginger
10g flaked almonds
1. Heat the oven to 180 C (160 fan oven) gas mark 4. Lightly grease and line a 900g loaf tin.
2. For the topping: rub together the flour and butter to form rough breadcrumbs. Stir in the sugar, ground ginger and flaked almonds.
3. Whisk together the melted butter, sugar, whole eggs and orange zest until thickened. In a separate bowl, whisk the egg whites until stiff.
4. Fold the flour, almonds and baked powder in to the butter mixture, followed by the rhubarb.
5. Fold in the whisked eggs whites. Pour into prepared loaf tin . Sprinkle with the topping. Bake for 1 hour until risen and golden brown. Leave for two minutes. Then turn out to cool on a rack.