The rhubarb hiding inside this rhubarb and orange cake is fruity and tart while the sponge is moist and sweet with a gentle orange kick.
I love rhubarb, it’s colour, shape and taste. So when my mother in law, Liz, gave us 1.5 kg of her home grown rhubarb; I felt like a child in a sweet shop. What would I make, the options seemed endless? Rhubarb fool, rhubarb and ginger ice cream or perhaps a creme brûlée flavoured with rhubarb. I then remembered a rhubarb cake I had made a few years ago for my birthday.
For my thirtieth we decide to invite friends for a weekend camping on the Isle of Wight. We had a BBQ on the Friday night while our friends began to gather. I decided that for the puddings, cakes were going to be easiest to fly down from Edinburgh with. I made a double batch of Jamie Oliver’s brownies and a rhubarb cake. Both went down a treat and I wanted to remake that cake with Liz’s rhubarb.
I couldn’t find the rhubarb cake recipe, but with my new found cake confidence (based on the apple, prune and almond cake) I wanted to come up with my own recipe. When handing me the rhubarb, Liz mentioned that she thought rhubarb and orange went well together. That was all the persuasion I needed, and so here it is – my first rhubarb and orange cake.
The first cake came out well, the sponge was a beautiful colour with good texture. The orange flavour was there but not over powering. However most of the rhubarb was at the bottom of the cake. On my second attempt I put all the cake mixture in the tin and then scattered the rhubarb on top, rather than mixing it into the cake mixture first, this gave a much better distribution of rhubarb. I wanted to add something to the texture of the top of the cake, to make it something other than fruity sponge, so on my third attempt I scattered brown sugar over the rhubarb before putting it in the oven. This sugar gives a warm brown and slightly tacky top of the cake. I need to get some more rhubarb now, so that we can enjoy this cake again!Print
Rhubarb and orange cake
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 8
- 6 oz / 170 g butter at room temperature
- 6 oz / 170 g caster sugar
- 3 large eggs
- 4 ½ oz / 125 g self raising flour
- 1 tsp baking powder
- 1 ½ oz / 40 g ground almonds
- 2 oranges
- 10 ½ oz / 300 g rhubarb
- 1 oz / 25g brown sugar
23 cm / 9” springform (loose bottom) round tin
- Preheat the oven to 180 C / 160 C fan / 350 F / Gas mark 4.
- Grease and line the tin.
- Using an electric whisk in a large bowl, beat the butter and sugar together, until creamy and fluffy, and any lumps have disappeared.
- Add the eggs and beat until well combined. This may take a minute or two.
- Sift in the flour and baking powder, add in the ground almonds and the rind from the two oranges. Stir well to combine and pour into the prepared tin.
- Chop the rhubarb into 2.5 cm / 1” chunks and distribute evenly over the cake mixture.
- Scatter the brown sugar over the top and put in the oven.
- The cake is done when the top is brown and a skewer inserted comes out clean. This will take 50 – 60 mins.
- Carbohydrates: 39g