It’s cold and wet outside, a perfect environment for our Rhubarb to grow like crazy, and a perfect excuse to eat cake!
This cake is best eaten warm, straight out of the oven, while curled up under a blanket on the couch, watching a DVD…. or at least that’s what we think!
Rhubarb Tea Cake Recipe
A couple of sticks of rhubarb (some water and a sprinkle of sugar)
60 grams butter
1/2 cup of brown sugar (or any other sweetener you like)
1 1/2 cup of self raising flour
1/2 cup of milk
Cinnamon sugar mix
Wash and cut up your rhubarb into smallish pieces. Pop them into a microwave safe bowl with a little water and a sprinkle of sugar and cook them in the microwave till they are just starting to soften but still retain their shape (or you can cook it on the stove too).
Cream butter and sugar, add the egg and beat well. Stir in the flour and milk alternatively. Set aside some of the pieces of rhubarb to decorate the top of the cake, add the rest of the rhubarb and a little of the pretty pink water and stir it through the batter.
Pour the mix into a well greased cake tin, and arrange the left over rhubarb on the top. Push the rhubarb down into the cake, but don’t let the batter cover it. Sprinkle the top of the cake with lots of cinnamon sugar… or a little bit if you don’t love it as much as we do!
Bake the cake in the moderate oven for 45 minutes, or until a skewer comes out clean.
Eat it while it’s warm!
You can also make this cake with apple if you don’t have any rhubarb, or a combination of both!
Are you a rhubarb fan?
Got any great recipes to share?