At spinning group a couple of weeks ago someone had brought in a beautiful homemade rhubarb cake. What I loved most about the cake (besides eating it!) was the way the baker had tucked the recipe next to the cake for anyone who fancied it and wished to make it at home. How kind.
Yes, I fancied it and wished to make it at home!
Dividing our rhubarb recently provided me with plenty of stalks to play with.
Here is the recipe as I made it..
Old Fashioned Rhubarb Cake
125g butter, softened
1 cup sugar
1 tsp vanilla extract
2 cups plain flour
1 tsp bicarb soda (baking soda)
1 cup buttermilk (I used 1/4 cup natural yoghurt made up to 1 cup with regular milk)
3 cups finely chopped rhubarb
1/2 cup soft brown sugar
1-2 tbs butter
In a medium mixer bowl, beat the butter and sugar until creamy. Add the egg and vanilla and mix well. Sift over the flour and bicarb in 2-3 batches, alternating with the milk, mixing gently. A couple of tablespoons of milk may be needed if the mixture is a little on the dry side. Stir through the chopped rhubarb and place into a greased springform tin.
To make the topping, melt the butter and add the sugar. Stir well and then crumble it over the top of the cake mixture. Bake for around 40 mins in a moderate oven, until lightly golden and a skewer comes out clean. Best eaten warm with cream!
...and here is the recipe, as it appeared next to the cake..