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Rhubarb cake

May 2, 2012

I love rhubarb. I don’t know why we don’t grow it – I say “we” but it’s the beloved who does the gardening. Perhaps I ought to cultivate some – how hard can it be?

Anyway, rhubarb was in Annie’s fruit and veg shop today so I bought some, but only a small amount because I was thinking crumble (which Arlo and Rella aren’t keen on), but by the time I got home I was thinking cake.

I didn’t have a recipe scribbled down in my book so I improvised using a Devon apple cake recipe as a starting point. I think it  needed more rhubarb, though the beloved said he liked it.

Rub 4oz butter into 4oz soft brown sugar and 8oz self raising flour until it looks like breadcrumbs. Add 6oz chopped rhubarb (would be better with 9 I reckon) and mix. Crack two eggs into a container to mix then up a bit and then add these to the mix. I put a kind of crumble topping on to my cake ( 2oz each butter, sugar and flour rubbed together) because I still hadn’t really forgotten the idea of crumble and the rhubarb was sticking out of the mixture looking as if it might need covering – it probably didn’t, thinking about it now, because rhubarb tends to cook down to nothing. Never mind. Put into a lined 8″ square cake tin and bake for about 50 minutes at 180c until lightly browned. Cool in the tin for a bit before taking out and serving – best warm!

It looks quite rustic and the topping was pleasingly crunchy- good with yogurt.




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