When we first moved to Fruit Hill from London we inherited the most amazing amount of rhubarb plants. In fact there were two huge vegetable beds, and one bed with berries galore. It was quite something after living in London, and over the years since then we have condensed the beds into a manageable size. We had so much the first few years that the children stood in the driveway selling it straight from the wheelbarrow! Having such a huge amount of rhubarb has meant that I am constantly on the hunt for delicious recipes to use the glut that we have each year. We are huge fans of rhubarb gin, rhubarb crème brûlée and especially in its simplest form gently roasted with a little brown sugar on top of porridge in the mornings.
Rhubarb is incredibly easy to grow and care for, so a great one to plant, and it comes back year after year. We have actually just moved our plants for the second time, which means we probably won’t have much this season but luckily there is lots of British rhubarb in the shops and on the markets so no excuses! If you have friends who have plants I am sure they would happily give you a bundle too… Don’t forget it freezes very well too, so cut it up into small lengths and enjoy all year round.
You will see from my pics that the cake sunk a little in the middle which hopefully shows you that yes my oven is temperamental too, and that the recipes and cooking I share with you are not perfect…but boy are they tasty.
Rhubarb and Ginger Cake
180C /160 Fan / Gas 4
You will need a 23cm springform cake tin, greased and lined with baking parchment on the base
- 200g softened butter, plus extra for greasing
- 200g golden caster sugar + extra for top (caster is fine to use too)
- 3 large free range eggs
- 1 tsp vanilla extract
- 200g ground almonds
- 200g self raising flour
- 1 heaped tsp ground ginger
- 1 tsp baking powder
- 290-300g rhubarb cut into 2cm lengths
- Stem ginger
- This is a super easy all-in-one method which is really the only method I use now for cakes. So put your flour, baking powder, eggs, softened butter, vanilla extract, sugar and ground almonds into your food mixer and beat until thick and all the ingredients are combined.
2) Using a spatula spoon the mixture into your prepared cake tin, and then place your rhubarb on top pressing down slightly into the mixture as you do. Sprinkle with some chopped stem ginger for added spice (you can leave this out if you prefer) and finish with up to 2 tablespoons of sugar.
3) Place in your preheated oven for approx 1 hour 10 minutes, until cooked through. You should be able to do the skewer trick, pop a skewer into the centre of the cake and if it comes out clean then the cake is cooked. If your cake is starting to brown too much and isn’t cooked, place some foil loosely on the top until ready.
4) Leave the cake in the tin for 20 minutes and then cool further on a wire rack.
Delicious eaten warm, with cream, ice cream or a dollop of crème fraîche as a pudding or just as tasty with coffee at elevenses!
This can be frozen, just wrap it really tightly with foil once totally cooled and freeze.
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