I was gifted with a quantity of rhubarb the other day and since I usually bake my honey something to enjoy at the weekend I decided to bake him a rhubarb cake. He does love a piece of cake with his hot drinks. I don't blame him. Hot drinks and cakes go together like peas and carrots!
This is one of my favorite Rhubarb Cakes. Quick & Easy Rhubarb Cake is extremely easy to make and oh so delicious! I never get tired of it. Never.
Everything for the cake gets beaten together in one bowl. There no need for multiple bowls like there is with some cakes.
You beat together the cake ingredients, easy peasy, beginning with the eggs and sugar. I like to beat them until they are really light in color. The volume will also increase somewhat and it will become thick.
I use Vanilla Paste for this because I love the depth of vanilla flavor it gives to bakes, plus the little flecks of vanilla seeds throughout the batter are also nice.
There is not much leavening in the cake. Only 3/4 of a teaspoon, which is why you should beat the eggs and sugar together until light. This will give your cake more volume.
The rhubarb is chopped and scattered over top of the batter in the cake tin. I love the way it looks on top of the cake.
With little dimples and studded pink craters . . . you scatter some granulated sugar over top prior to baking . . . which gives the top of the cake a bit of a crunch.
You can see how beautiful the texture of this cake is. The rhubarb also stays near the surface istead of sinking down, which I like.
You could of course serve it warm with a good vanilla ice cream.
I like to serve it with dollops of lightly whipped double cream . . . that is heavy cream to any North Americans . . .
I don't sweeten the cream or anything . . . I just whip it (by hand) until soft peaks form. I don't use squirty cream if I can help it, not ever.
It never quite comes close to the pleasure and quality of real whipped cream. Never.
In any case, this is a cake I think most people who love rhubarb will enjoy. I bake it at least once during rhubarb season myself.
Yield: Makes one 9-inch cake
Author: Marie RaynerPrint
Quick & Easy Rhubarb Cake
A simple cake with a beautiful texture and wonderful flavours.Ingredients:
- 130g granulated sugar (2/3 cup)
- 3 large free range eggs
- 3 TBS butter, melted
- 2 TBS whole milk
- 1 tsp vanilla bean paste
- 150g plain flour (1 cup +2 TBS all-purpose)
- 3/4 tsp baking powder
- pinch of salt
- 2 large sticks of rhubarb, diced (about 2 cups)
- 2 TBS granulated sugar to sprinkle
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Generously spray a 9-inch round cake tin with canola cooking spray. Set aside.
- Beat the eggs and first amount of sugar together in a bowl until light. Beat in the melted butter, vanilla bean paste and milk. Whisk together the flour, baking powder and salt, Stir into the creamed mixure to combine well together. Pour/scrap into the prepared baking tin. Scatter the chopped rhubarb over top. Sprinkle with the 2 TBS granulated sugar.
- Bake in the preheated oven for 30 minutes, or until a skewer inserted in the center comes out clean.
- Allow to cool in the tin on a wire rack. Cut into wedges to serve.
- I like to dust it with icing sugar and serve with softly whipped cream.
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Oh how I wish I could sit down and eat a whole piece of this. I'm afraid I am paying for the sins of my youth in my old age. Oh well . . . I did have a tiny bite and Todd ate the rest. Its called quality control. I wouldn't want to feed him anything nasty . . . 😏
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