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Rhubarb cakes
Rhubarb cakes is a traditional British recipe for classic zingy cake containing rhubard served with a crème fraîche and honey topping. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb cakes.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+cooling)
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesDessert RecipesBaking RecipesCake RecipesBrazil Recipes
One of my personal favourites, these zingy cakes also make great desserts.
Ingredients:
300g (2/3 lb) rhubarb
Juice of ½ lemon
165g self-raising flour
175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large eggs
2 tsp vanilla extract
For the topping
25g unsalted butter
2 tbsp self-raising flour
1 tbsp caster sugar
2 tsp ground ginger
1 tbsp icing sugar, to dust
4 tbsp crème fraîche, to serve
2 tbsp clear honey, to serve
Method:
Preheat the oven to 180°C (160°C fan/355°F/gas mark 4). Grease a 23cm square cake tin and line with baking parchment.
Trim the rhubarb and chop into 3cm pieces (no need to peel). Place in a bowl with the lemon juice.
In a separate bowl, beat together the flour, butter, sugar, eggs and vanilla extract. Fold in half the rhubarb and spoon the mixture into the bottom of the tin, spreading it out with a spatula. Scatter over the remaining rhubarb.
For the topping, rub the butter into the flour, then stir in the sugar and ginger. Sprinkle over the cake mixture and bake for 40-50 minutes. Remove from the oven ten set aside to cool for 10 minutes, then remove from the tin. Dust with icing sugar, then slice into squares. Serve warm or cold with crème fraîche, drizzled with honey.
