Use new season’s rhubarb to make this lovely moist cake which can eaten for tea or served as a warm pudding accompanied by poached rhubarb and crème fraiche.
You will need a 20cm/8inch loose base round cake tin.
- 350g (12oz) prepared thin rhubarb
- 200g (7oz) margarine or butter
- 200g (7oz) caster sugar
- 1 large orange
- 3 large eggs
- 200g (7oz) self-raising flour
- 50g (2oz) ground almonds
- 1 tabsp demerara sugar
- 1 large orange
- 1 tabsp icing sugar
- To Accompany (optional)
- 225g (8oz) rhubarb
- 50g (2oz) granulated sugar
- Crème fraiche
Grease and line the cake tin with baking parchment paper.
Heat the oven to Gas 4/180C/160C Fan.
Wash the rhubarb and cut it into 2.5cm/1inch pieces.
Cream together the fat and sugar until light and add the grated rind of the orange.
Gradually beat in the eggs a little at a time then fold in the flour and ground almonds. Stir in the prepared rhubarb.
Put into the tin, smooth the top and sprinkle with the demerara sugar.
Bake for approx. 45 mins – 1 hour or until firm in the centre. Leave in the tin for 10 mins then remove and put onto a cooling rack.
Topping: dredge lightly with icing sugar. Slice the whole orange thinly and cut the slices in halves. Decorate the top of the cake with these.
To accompany: wash the rhubarb and cut into 2.5cm/1inch pieces. In a pan dissolve the sugar in 150ml (5fl.oz) water, bring to the boil, add the rhubarb and simmer gently for a few minutes until the fruit is just tender.
Serve slices of cake with the poached rhubarb and crème fraiche.
Note: the demerara sugar on top of the cake is optional but gives a delicious crunch.
The cake keeps 2-3 days in an airtight container.