Delicious Rhubarb Cake

 

 

I have found another rhubarb recipe to share with you my beautiful kitchen friends. Similar to what I have once baked. But this one is by far my favourite rhubarb cake. This cake is best to serve warm from the oven with or without custard and a perfect standby dessert in the kitchen, up to 3 days. Any ginger flavoured biscuit is a good replacement for Amaretti if you haven’t got any. Now let’s see if this recipe is up to your standard shall we?

Ingredients:

225g lightly salted butter, softened

180g golden caster sugar

1tsp. vanilla extract

4 medium free-range eggs

zest of 1 1/2 oranges

200g ground almonds

50g plain flour

1tsp baking powder

10 Amaretti biscuits, broken into chunks

2 rhubarb stalks, trimmed and cut into 6cm & sliced into thirds

icing sugar

Herby Glaze:

Juice of 1 lemon

Juice of 1 orange

15g granulated sugar

3 sprigs of fresh rosemary

Method: 

Preheat the oven to 180 degrees.  Take out one loose-bottomed tart tin.

Mix the butter and sugar until light and fluffy. Pour in the vanilla extract, then the eggs one at a time. Once it incorporated, add in dry ingredients plus the orange zest and beat again! Last but not least, gently fold in those Amaretti chunks.

Pour the mixture into the tin and level the top with a spatula. Push in rhubarb sticks/pieces in any pattern you desire. Bake on the middle shelf for 35 minutes until the cake is golden brown. Turn off oven and let the remaining heat cook the cake through for another 10 minutes. I left mine a little longer than 10 minutes and was extremely grateful it didn’t burn.

To make the glaze, put all the ingredients in a pan and quickly simmer for 5 minutes. Regulate sweetness and sharpness according to your liking. Take out the cake from the oven and gently pour over the syrup. Set aside to cool

Sprinkle with an enormous amount of icing sugar and serve! Perfect with a cup of tea.

ENJOY!