Beyond The Messy Kitchen – Rhubarb and Orange Cake
It is that time of year when houses become over run with rhubarb and that is exactly the situation I found myself in when my girlfriend Ciara gave me a bin bag full of rhubarb from her grandfathers vegetable patch.
Faced with a mountain of rhubarb I set out stewing some and then I decided to make a cake for after Sunday dinner. I have always been a fan of the combination of orange and rhubarb having always using the juice of an orange when I am roasting or stewing rhubarb. For me it is a great summery combination and I think works really well in this cake.
Rhubarb and Orange Cake
Ingredients:
For rhubarb mixture
- 340g chopped rhubarb
- 60g butter
- zest of one orange
- Juice of half an orange
- 25g sugar
For batter
- 300g plain flour
- 2tsp baking powder
- 200g butter (cut into cubes)
- 2 eggs
- 125ml milk
Method:
- Preheat oven to 190c
- Wash and cut the rhubarb into equal sized lengths
- Place the rhubarb, butter, orange zest, orange juice and sugar in to a 9 inch non-stick pan
- Gently heat the mixture and cook the rhubarb until just tender
- Meanwhile in bowl sieve the flour and baking powder together
- Using your fingertips rub the butter into the flour until it resembles breadcrumbs
- Add the two eggs and milk to form a loose batter
- Spoon this mixture over the rhubarb mixture in the pan
- Using a spatula gently smooth the cake mixture over the rhubarb with out disturbing the fruit
- Place on the middle shelf in the over for 30 mins, checking after approximately 25 mins
- Once out of the oven allow to cool for a few minutes before turning out on to a plate and allowing to cool completely
I like to serve this with a dusting of icing sugar and some lightly whipped cream. Alternatively it can be served warm with a scoop of ice cream.
Advertisements
Yum! I definitely have to try cooking/baking with rhubarb. Never really had it at home.
LikeLike