Easy Rhubarb Cake

• I only have a small amout of rhubarb growing this year – must be the hot dry Spring we are having.
• I have based this cake on an easy apple cake I made a few years ago.
• This is based on an American idea with just a free form base and slightly raised sides.
• Two secrets to success are:
• NOT have too much pastry and
• NOT to have loads of filling.
• Also it is better to use fruit which has been cooked but NOT a “mush”
• The pastry should be rolled out until it is thin.

Ingredients – pastry

• 200g flour
• 100g butter
• 1 egg yolk
• Juice of 1 lemon and water or just cold water.
• *
• 1 egg yolk – use it all – for sealing
• *
• 1 egg white – beaten
• 1 tablespoon of granulated sugar

Ingredients – filling

• 250 – 350g rhubarb
• 2 tablespoons of granulated sugar
• 1/4 teaspoon ground cinnamon

Method – filling

• Cut the rhubarb into small chunks
• Put the rhubarb into a shallow oven proof dish.
• Sprinkle the sugar and cinnamon over it,
• Set aside for around an hour.
• Mix the fruit up with the sugar.
• Put the dish into a pre-heated oven at GM2 – 150°C.
• Cook gently for around 50 minutes.
• NOTE – you are aiming for nearly cooked fruit – times may vary depending on the fruit.
• Leave to cool completly.
• Remove the fruit from the sugar mixture.
• Heat the sugar mixture to remove some of the liquid.
• Once again the amount will vary depending on the fruit.

Method – Pastry

• Rub the butter into the flour until like breadcrumbs.
• Add the egg yolk and lemon juice and mix to a soft dough.
• Add more water sparingly if necessary.
• *
• Wrap in plastic and leave in the fridge for 30 minutes.
• *
• Butter / Grease a large baking sheet.
• Pre-heat the oven to GM6 – 200°C.
• *
• Roll out the pastry thinly until you have a rough circle around 25cm.
• Place the pastry onto the sheet.
• Brush the egg yolk over a circle round 25cm in diameter.
• Pile up the rhubarb onto the circle.
• Dripple the sugar syrup over the top.
• Bring up the sides of the pastry.
• Brush the sides with the egg white.
• Sprinkle on the tablespoon of granulated sugar.
• *
• Bake for 30-35 minutes until the pastry is golden.
• Leave to cool on a wire rack.
• *
• Sprinkle with icing sugar before serving – optional

Royal Doulton – Sonnet – Tea Plate