Rhubarb is here!!! Sorry to yell but yes its the time of the year. Good harvest this year. I am a big fan of rhubarb cake. Or desserts with rhubarb. Basically anything with rhubarb. Too bad it is not available all year round
Rhubarb has an interesting taste. It is so tart and almost sour, yet sweet once it's cooked. Rich almonds combine with tangy and sweet rhubarb to make this delightful cake. Perfect with a cup of tea or lashings of custard, you choose!
Ingredients:
- 75g flaked almonds
- 150g butter, room temperature plus extra for greasing
- 150g caster sugar
- 2 eggs
- 100g thick yoghurt
- zest and juice of 1 orange
- 1 tsp rose essence
- 200g plain flour
- 1 tsp baking powder
- 250g rhubarb, trimmed and chopped
- icing sugar for dusting
Method:
Preheat oven to 180ºC/160ºC for fan assist oven. Grease and line the bottom of the cake tin with baking paper.
In a large mixing bowl, cream together the butter and sugar for 3-4 minutes until smooth and creamy. Beat in the eggs one at a time, then mix in the yoghurt. Stir in the orange zest and juice, and the rose essence. Then fold in the flour and baking powder. Mix in 50g of the flaked almonds.
Transfer the mixture to the prepared tin, then arrange the rhubarb on the top and scatter the remaining almonds over. Bake for 35-40 minutes until golden and an inserted skewer comes out clean. Allow to cool, dust with icing sugar, then serve
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