As I have rhubarb growing in the garden I am always on the lookout for recipes for rhubarb cakes and have tried many from English, American & Polish recipe books and magazines.
Some recipes just used 1 or 2 stalks of rhubarb – as I have lots of rhubarb – I wanted a recipe that used more.
I was talking with my old school friend who lives in Leeds and she told me her husband makes a lovely rhubarb cake with the rhubarb they have growing on their allotment.
So, I tried it out and it was indeed lovely!
- 340g plain flour
- 1 teaspoon baking powder
- 170g butter
- 230g caster sugar
- 450g rhubarb, chopped into small cubes
- 230g stoned dates, chopped into small pieces
- 2 eggs
- 120ml milk (either whole or semi skimmed)
- Preheat the oven to GM 5 – 190°C
- Line the base of a 26cm round spring-form or loose bottomed tin with baking paper. (You can use a 23cm tin)
- Place the chopped rhubarb and dates into a bowl.
- Place the flour and baking powder into another bowl.
- Cut the butter into cubes and rub it into the flour using your fingertips until you have a mixture that resembles breadcrumbs.
- Stir in the sugar.
- Stir the chopped rhubarb and dates into the mixture.
- Combine the eggs and milk in a jug and beat a little.
- Stir into the cake mix until well combined.
- Spoon the batter into the prepared cake tin and level the surface.
- Bake for approximately 1 – 1 & 1/4 hours or until a skewer inserted into the cake comes out clean – best check on it after an hour and cover top if necessary to prevent burning.
- Leave to cool on a wire rack until the tin is cool enough to safely handle.
- Remove the cake from the tin and leave to cool completely on the wire rack
Although the cake keeps well, I think it is best eaten when fresh as then the rhubarb taste is strong and the cake delicious.
Crown china tea plates – no pattern named.
The rhubarb season is now over in my garden as it has just past July – next year I am going to try some variations on this cake eg – without the dates or with raisins etc.