I made this yummy cake last night and following requests for the recipe; here it is….
I have loads of Rhubarb chopped up in bags in my freezer and as we are not “regular” pudding eaters (trying not terribly successfully to control our weight) I thought I had better try and use some before the next crop starts appearing. We only have one plant but it seems to be extremely happy where it is and grows like a mad thing (great for our Rhubarb Chutney) so when I was sorting the freezer yesterday I took a bag out to use and decided to try and make a cake.
The first thing I did was tip the already chopped and frozen rhubarb into a saucepan and cooked it until all the liquid had boiled off and I had a nice thick puree.
Yes I know it does not look terribly appetising but this bag of rhubarb was fairly green so not a great colour. I added a bit of ginger powder and about a teaspoon of the sugar we had saved from some crystallised ginger.
I then set this aside to cool.
When it had cooled I made a basic cake mix – I used a 2 egg mix but I think if I make this again I will use a 3 egg mix.
For my cake mix method see:
Oh – you want to know how much rhubarb? truth is I forgot to weigh it before I started but I think it would have been about 2 good size sticks.
Anyway, I added the cake mix to the pureed rhubarb and mixed it all together
Oh – and for this cake to make it a little “healthier” I used wholemeal self raising flour (because it was next to the caster sugar in the cupboard)
I lined a 2lb loaf tin with paper and popped it in the oven at 160 degrees
Again this is something I was learning as I went along… After 45 minutes it looked like this..
but I decided it needed a little longer as when I took it out it was quite floppy so in total it took just over an hour.
I would therefore put it in at slightly higher temperature – but no higher than 180 when making this again, but eventually it looked like this…
We were a bit impatient to try it with our cup of tea so I cut a couple of slices and we had it warm (would have been very nice with a dollop of ice cream if we had any…)
Very yummy! I’m going to have to make this again very soon to try the variations I have thought of – that is, use a 3 egg mix and bake at a slightly higher temperature. Now I mixed the rhubarb in well but you could always “marble” it or perhaps layer it by putting in half of the cake mix, then the puree and the rest of the cake mix on top, go on… experiment, its fun!! If you don’t like Rhubarb then try raspberries or whatever fruit you fancy.