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Rhubarb Cake
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8 serving
Prep time:
Cook time:
Serves: 8
Rhubarb cake makes the most of one of Britain’s most delicious seasonal ingredients. This recipe from Alix Caiger of Caiger & Co. makes a light dessert, scented with almond and vanilla, and the delicious tart edge of rhubarb. Best of all, you can prepare your rhubarb cake for baking in just 15 minutes. Add a sprinkling of sifted icing sugar, once your cake has cooled, to make it look extra pretty.
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Ingredients
- 300g rhubarb, thinly sliced
- 100g self raising flour
- 200g ground almonds
- 230g caster sugar
- 1 tsp baking powder
- 2 eggs
- 150g plain yogurt
- 1 tsp vanilla essence
- 1 tsp almond essence
- 125g unsalted butter , melted, plus extra to grease tin
Method
Step 1
Grease and line a 9'' cake tin. Heat the oven to 180C with the rack in the middle.
Step 2
In a large bowl, mix together the flour, ground almonds, sugar, baking powder and a pinch of salt. In a smaller bowl, whisk the eggs with the yogurt, essences and melted butter.
Step 3
Incorporate the wet mixture into dry ingredients, just until no dry patches are left. Add the rhubarb. Try not to over-mix.
Step 4
Pour into a prepared tin, level off and bake for 40 minutes or until just cooked through and golden brown.
Step 5
Leave to cool in the tin for 15 minutes. Carefully turn out to finish cooling on a rack.
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