Friday 12 June 2015

Making Jackie's Rhubarb Cake

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 egg
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.

6 comments:

  1. Glad that you enjoyed it. I plan on making another tonight after it cools down a little bit. As well as some rhubarb pies.

    God bless.

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    1. It's nearly gone. Definitely a success. Thanks again for the recipe. So easy too.

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  2. This looks delicious and quite unusual.

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    1. It is really tasty. There's just one slice left now and I'll definitely be making it again.

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  3. I will get Jess to make this as I'm no good at cakes & she is but I grew the rhubarb !

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    1. It's a really tasty way of using the rhubarb Penny. I'm totally converted.

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