One Step at a Time - A Tiny Derbyshire Smallholding

Rhubarb Cake

September 30, 2015

We had a great gathering over the weekend, with old friends and their families descending on us for a camping weekend. One of the puddings that went down well was the Rhubarb Cake Suz and Jay made, and as people have asked for the recipe – here it is!

Rhubarb cake:
8 oz Self-raising flour
pinch salt
4 oz margargine
12 oz chopped rhubarb (if you use the pink stuff it looks prettier)
4 oz sugar – I used this for the party, but usually put in much less – and usually just fruit sugar
2 large eggs

Grease + line a 1 lb loaf tin
Chop the rhubarb into slices approx. 10 – 15 mm wide.
Pre-heat oven to 180C, Gas Mark 4 or 5
Add the salt to the flour, rub in the fat till bread crumbs. Mix in the sugar, chopped raw rhubarb and then the beaten eggs. The mixture is fairly dry + heavy. Into the loaf tin, level out.
Bake in oven for approx. 45 to 50 mins – press top with finger to see if it’s done.
Remove, leave cake in tin for 15 or more mins to firm up before turning out onto a wire cooling rack. Eat warm as a pudding or cool as a cake.

Yum. No pictures I’m afraid – I didn’t have time to take any before it was gone!