I have to confess I’ve made many rhubarb cakes in my time and all of them are good. 1/3 cup (packed) … Woohoo, thanks Annette. A dollop of clotted or whipped cream makes a very nice addition. In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs. Stir in the eggs … So, for this cake, no creaming of butter and sugar is required. Thanks for the reminder: it definitely is rhubarb-time and I need to find some and bake something(s) with it ! Lower the heat and … I’ve been baking with it for at least 20 years. A Bit About Rhubarb. I’ve just pulled my rhubarb washed and cut it, made this cake. https://www.goodfood.com.au/recipes/rhubarb-sponge-pudding-20111018-29v97 I have many more rhubarb recipes than these ones Lucy, these are just the cakes ð. Modern cake recipes seem to have so much more sugar than they did when I was growing up. The simplest and most delicious rhubarb cake you’re ever likely to bake. See for yourself. Lastly, don’t get discouraged if at first you don’t succeed. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest. Sprinkle the remaining tsp of sugar over the top. Rhubarb is a hearty vegetable (not a fruit!) This recipe is a little trickier than most common cakes out there but the final result is well worth it, so I hope you give it a try. I am Julia Frey, a London based recipe developer and photographer, and Vikalinka is my space to share my food with the world. I made this rhubarb cake twice in one week partially because I wanted to get the recipe just right but also because my kids begged me for more! I can’t get enough of rhubarb at this time of year. Stir together with a flat bladed knife until it all comes together. I hope it was as good as you were expecting Mark. I love the little crunch on top. Rhubarb season is nearly finished, but my neighbour gave me a large bunch yesterday. That cake looks perfect for an afternoon snack or a grab and go breakfast. It’s a classic sponge that is used in many European countries called Genoise. Rhubarb Forced rhubarb (when in season) would give pretty pink flecks to this cake but I prefer the common garden rhubarb which has lots of sharp flavour to offset the sweet sponge Scatter with the flaked almonds. Delicious ! read more.. There can’t be too many rhubarb cakes in the world as I just love them, yours looks and sounds fabulous:-) Thank you for linking to mine:-), I’m with you on that one Camilla – bring on those rhubarb cakes ð. Make sure the oven temperature is at a steady 350F/180C. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. The answer is YES, I DO!! This one, simple as it is however, is destined to become a firm favourite. Though it may be old-fashioned, I’ve never tried rhubarb in a cake recipe – looks delish! Prepare your cake tin by greasing it with oil or … Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Hi Beverley. I haven’t yet tried some of the other old fashioned wheat varieties though and really should. Just baked another 3 of these cakes (everybody loved the previous editons !, so I’m making some more as they are easy bakes and make nice presents). Bake at 180â (350â, Gas 4) for about 35 minutes until the cake is well risen and a skewer inserted into the middle comes out clean. Perfecting it takes patience and a light hand. The technique however, that is widely used in Russia, is slightly different if not simpler than the one in patisserie books. The whole house is smelling of rhubarb, as I’m cooking (Icelandic style) jam. Rhubarb has a wonderfully long season in the UK. OK, I ‘get the message’ Choclette. I used to make a fabulous rhubarb and ginger cake, but I’ve never blogged it and haven’t made it for years. I also substitued 25 % of the butter with yogurt. In French, the cake is called “Gateau Vite Fait”, which means “Quickly Made Cake”. Cream is cold after all. Rhubarb has such a good flavour and the tartness works really well in cakes. If you like this easy cake, check out my Blackberry Tea Cake. And the best thing is this cake is completely without refined sugar. The cake more than doubled in size during baking and had the consistency of a cloud, I kid you not, but interestingly enough, all rhubarb ended up at the bottom, just like in the traditional apple sharlotka. I’m off to friends for tea today and will be making one. Tip into a 20cm (8") silicone round cake mould or lined tin and level with the back of a spoon. I have yet to try rhubarb but this sponge cake looks like the perfect start. Let me know what decision you come to. I make it now with 100% wholemeal spelt, but not tried reducing the sugar. 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