We have so much rhubarb in ‘The Lodge’ garden at this time of year, so we try to use as much as we can in the Flower and Craft school and in the B&B. One of our favourite things is to make Rhubarb cake it’s a firm favourite at our workshop tea breaks, lots of you have asked for the recipe so here it is ……………
125g (4 1/4 oz) butter
300g (11 oz) caster sugar
1 teaspoon vanilla extract
250g (9 oz) plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250ml (8 fl oz) buttermilk
250g (9 oz) rhubarb, chopped
1 tablespoon plain flour
50g (2 oz) butter
2 teaspoons ground cinnamon
225g (8 oz) brown sugar
Prep:15min › Cook:45min › Ready in:1hr
In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
In another bowl, sift together 250g flour, bicarbonate of soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour and stir into cake mixture. Spoon cake mixture into buttered 23x33cm baking tin and smooth the surface.
Blend together 50g butter, cinnamon and brown sugar; sprinkle evenly over cake mixture.
Bake at 180 C / Gas 4 for 45 minutes.
Recipie thanks to www.allrecipes.co.uk