Rhubarb and Orange Cake

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You will need:

500 g rhubarb
4 eggs
200 g caster sugar
1 tsp vanilla extract
Zest 1 orange (thinly sliced or grated)
160 g self-raising flour
30 g chopped almonds
1 tbsp golden caster sugar
30 g butter (for the tin)

Method:

Preheat your oven to 220ºC /fan 200ºC /Gas 7.

Butter a 20 cm Ø  springform tin, then line the base with buttered greaseproof paper.

Trim and peel the rhubarb, then cut into 1 cm cubes.
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Find a heatproof bowl that fits snugly over one of your medium-sized saucepans.

Bring some water to simmering point in the pan. Break the eggs into the bowl and add the sugar and the vanilla. Place the bowl on top of the pan of simmering water, and beat with an electric whisk for a few minutes until light and foamy.
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Take off the heat.

Sift the flour over the mix in batches, mixing gently in between. Whisk to a smooth consistency, then stir through the orange zest.

Pour the batter into the prepared tin, and tip the rhubarb over it. Press gently down on the rhubarb cubes to help them sink. Scatter the almonds over the top, then the golden caster sugar.

Bake for 30 to 35 min.

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12 Comments

Filed under Bakes, Cakes, Desserts

12 responses to “Rhubarb and Orange Cake

  1. These pictures are making my mouth water. I am going to need to use this recipe for desserts ASAP. Thanks for sharing :)

  2. Must make this one, I’m drooling!

    • I am glad you like this, because your comment on my Rhubarb Turnovers was actually the starting point for this cake. It made me think of what else would complement rhubarb, and a few trials later… ta-da! A brand new cake recipe!
      You know what, I might actually edit this post and mention you in it! :-)

  3. What a great recipe! Never thought to pair orange with rhubarb.

  4. Never cooked with rhubarb but someone down the road is selling it out of their drive for £2 a – what – punnet?, bag?, sheath? What do you call a bunch of rhubarb? Bunch? This looks delicious BTW!

  5. You know, I don’t think I have ever tried rhubarb, and definitely have never cooked with it. After seeing this, I believe I have been inspired to try…

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