After to my visit to the allotment this week, as promised, I had a go at making some of the rhubarb I harvested into Jackie's scrumptious sounding rhubarb cake, although I did have to adjust the ingredients slightly, according to what I had in the house.
I used one of OH's Hornsea Pottery coffee cups to measure the cup sizes, as I didn't actually have anything to measure this way, but I figured that proportions would be virtually the same whatever sized cup you used.
I used the following:
2 cups wholemeal self raising flour
1 and a half cups thinly sliced rhubarb
1 and a half cups of soft brown sugar
1 tsp vanilla extract
1 tsp baking powder
Half a cup of margarine
1 cup of milk (instead of sour milk)
I threw all the ingredients into a bowl as instructed and gave them a good mix with a spoon until they made a lovely cake batter and then this was put into a loaf tin lined with parchment paper. Here's what it looked like before it went into the oven.
I cooked it on 175 degrees centigrade in my fan oven for 45 minutes, which is a bit longer than Jackie's suggested 35 minutes, but I think this was due to the change in ingredients, which may have made my batter a little wetter.
And here's the finished cake fresh from the oven, sprinkled with a bit of sugar and spread with a knob of butter (I didn't have any cinnamon I'm afraid Jackie).
I had a piece with some custard for lunch (sorry, you can't see the cake for the custard in this photograph) and it was as scrumptious as I thought it would be. If this doesn't get everyone in our household eating rhubarb, then rest assured nothing will.
Thank you Jackie for this fab recipe. I can see it becoming a firm favourite and I've already written a recipe card for it.