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?!
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
Juice of 1 lemon
Juice of 1 orange
15g granulated sugar
3 sprigs of fresh rosemary
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.