Rhubarb Pudding Cake

June 8th, 2012

I’ve been doing a lot of baking lately and the other day made a really lovely rhubarb pudding cake. I picked a load of rhubarb from our clifftop and filled the fridge with it. Rather than make the usual rhubarb crumbles and stick them in the freezer (although I will be making a few of these with the rhubarb that’s left), I was glad to discover a recipe for a rhubarb cake in Pam Corbin’s River Cottage Handbook about Cakes. It’s a really tasty cake to eat with custard – give a go…

You will need:

250g rhubarb cut into small pieces
200g self raising flour
1tbsp of self raising flour for dusting
50g custard powder or cornflour
1/2 tsp bicarbonate of soda
125g unsalted butter
175g golden caster sugar
3 eggs
150ml plain yoghurt
2 tsp vanilla extract

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Preheat the oven to 180°C.

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Grease and line a 20-23cm loose bottomed cake tin.

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I would provide photo’s but we ate it straight away – there’s some left in the fridge but it doesn’t look as pretty as it did before we hacked into it. So all you’re getting is a cover of the book I got the recipe from – I’d recomend you get it as it’s got some fabulous recipes in it. I’m slowly working my way through them all.

I used a Kenwood mixer for this, but if you’ve got it in you, mix it all by hand – I just don’t have the strength in my right arm anymore since last year…

1. Put the rhubarb in a bowl and sprinkle over the 1 tbsp of flour and toss until the pieces are all covered – this helps to prevent the rhubarb from sinking in the cake.

2. Sift the flour with the custard powder or cornflour and bicarbonate of soda and set aside.

3. Beat the butter to a cream and then add the sugar and beat together until very light and fluffy.

4. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each and beating thoroughly before adding the next.

5. Stir in the yoghurt, vanilla extract.

6. Fold in the remaining flour and the rhubarb.

7. Spoon the mixture into your prepared tin and bake for 40-45 minutes until the cake is well risen and springs back into shape when lighlty pressed.

8. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

9. Serve it warm with custard.

10. Cut yourself another slice and repeat until the entire cake is consumed.

Posted in Life in Kinghorn |