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At this time of three hundred and sixty five days I always uncover myself lingering over the bundles of purple rhubarb that appear throughout the supermarkets – and making an allowance for that they are just a little pricey.  Thankfully they often turn up throughout the boxes of items lowered for speedy sale.  So the other day I swooped and purchased myself two bundles.

As it happens, I have been chatting with a excellent good friend of my brother about rhubarb only a few days previous than (we had all long gone out for a curry and conversation centred naturally spherical foods of every kind).  This woman recommended a recipe for a rhubarb fall apart cake that she had in an earlier Prue Leith get ready dinner e e book alternatively when I later Googled it not anything that sounded like it seemed.  What did appear used to be a recipe by means of Rachel Allen, which you are able to see in various places, unquestionably one among which is true right here.  That grew to become out to be a recipe in this e e book, “Entertaining at Area” which, as it similarly happens, I had bought for £1 in a charity retailer no longer too way back. 


So, with the entire celebrities aligning throughout the course of a rhubarb cake, I made one, alternatively with a slight amendment to the recipe.

Rachel’s recipe is for sure for a rhubarb and ginger fall apart cake, alternatively I wanted the rhubarb itself to be the famous person of the current, so I unnoticed the ginger and added vanilla extract to the cake as a substitute.
I gently cooked the rhubarb in sugar and two tablespoons of water until mild as according to instructions, which led to a lot of liquid.  The recipe would no longer say whether or not or no longer it’s best so as to add the liquid to the cake along with the rhubarb so I didn’t, making an allowance for it would have made all of the factor very soggy.  Even so, spooning the rhubarb out of the pan on top of the cake mixture inevitably supposed that a specific amount of liquid went in with it.  For the reason that cake grew to become out very good, that’s what I would do yet again.  The baking time given used to be 45-50 mins alternatively mine used to be moderately correctly completed (no longer too correctly completed) after 45 mins so I would check after 40 mins next time.



It used to be stunning!  It had a nice, even texture, merely the right kind quantity of tartness throughout the rhubarb balanced by means of the sweet fall apart on top.  We had ours whilst it used to be however warmth with some cream.  It used to be merely as stunning the next day to come when totally cold.

This is no doubt a cake I will be making yet again and I’m short of forward to getting my palms on some green rhubarb later throughout the three hundred and sixty five days and making an attempt the original style with ginger as a substitute of vanilla.



400g rhubarb, wiped and trimmed into 2-3cm chunks

100g demerara sugar


For the fall apart topping

100g simple flour

1/4 tsp baking powder

75g cold butter

75g gentle mild brown sugar

25g flaked almonds


For the cake

100g softened butter (I used Flowers Buttery)

100g caster sugar

2 eggs

2 tblsp milk

1 tsp vanilla extract

175g simple flour

1 tsp baking powder

pinch of salt



Put the rhubarb and demerara sugar proper right into a medium saucepan with 2 tblsp water, simmer on low heat until the rhubarb is just softened, no longer gentle.  Remove from the heat and set aside.


Preheat the oven to 180 C / 160 fan / fuel mk 4.  Butter a 23cm springform tin and line the ground with baking paper.


Make the fall apart topping by means of hanging the butter, flour and baking powder proper right into a foods processor and pulse in short until it resembles coarse breadcrumbs (or rub in by means of hand).  Upload the sugar and almonds and pulse very in short yet again (or stir in).


To make the cake, cream jointly the butter and sugar until gentle and fluffy using {an electrical} whisk (or wooden spoon and muscle power), beat throughout the eggs separately.  Whisk throughout the milk and vanilla.  Sift over the flour, salt and baking powder and fold in.


Spoon the batter into the tin and level the very best.  Use a slotted spoon to modify the rhubarb over the cake mixture in a excellent layer.  Sprinkle the fall apart mix as lightly as attainable over the rhubarb.


Bake for 40-50 mins until golden brown and completed.  Remove from the oven and pass away to cool throughout the tin for a few mins previous than liberating and turning out onto a twine rack.  Serve slightly warmth or at room temperature with a dusting of icing sugar whilst you like.


Cuts into 8-10 slices.

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