Introducing the delightful Rhubarb Cake, a true summer delight that shines brightest during the month of July! This delectable treat showcases the perfect balance of sweet and tangy flavors, as fresh rhubarb takes center stage in this moist and irresistible cake. With its vibrant colors and refreshing taste, Rhubarb Cake captures the essence of summertime in every bite. Treat yourself to a slice of Rhubarb Cake and experience the essence of summer in every mouthwatering bite this July!
Rhubarb Cake
Ingredients:
- 100g rhubarb, trimmed and chopped small
- 3 large eggs
- 240g castor sugar
- 4 tbsp of melted butter
- 85g buttermilk
- 1 tbsp vanilla essence
- 85g self raising flour
- 1 tsp baking powder
- 1 tbsp salt
For the glaze: - 85g icing sugar
- 3 tbsp fresh lemon juice
- 1/2 tsp vanilla essence
Method:
- Pre-heart oven to 180C and line a 9” square tin with parchment paper and leave to the side.
- In a large bowl, crack in 3 eggs and add the sugar and whisk. Add in the melted butter,butermilk and vanilla. Whisk altogether and beat until smooth.
- In a separate bowl, sieve the all the flours together and add the salt and mix. Slowly incorporate the dry ingredients to the wet ingredient mixture and fold.
- Add 3/4 of the chopped rhubarb to the cake mixture and mix. Pour the mixture into the tin and spread until it’s even, topping then with the remaining rhubarb and a handful of extra caster sugar to sprinkle over the top of
the cake. - Bake for approx. 35- 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.
- While the cake is cooling, mix together the lemon juice, sugar and vanilla to make the drizzle. Pour over the lemon glaze onto the cake.
