On the first day back at school sans children, I went into the staffroom & found a big crate, full of edible treats that had grown in our school garden, with a message on saying, 'help yourselves'. I didn't need to think twice about this offer and went happily home with a bag of onions, beans, apples & rhubarb.
I love it when the time of year comes around for certain seasonal produce, and you get to dig out recipes that have been stashed away for the right season. I had a couple of rhubarb recipes waiting in the wings, and here's what came out of my oven a few hours later.
300g rhubarb
juice of half a lemon + zest
165g self raising flour
175g unsalted butter
80g caster sugar
95g light soft brown sugar
3 eggs
2 tsp vanilla extract
for the topping
25g unsalted butter
2 tbsp plain flour
2 tsp ground ginger
2 tbsp caster sugar
3 tbsp light brown sugar or demerera sugar
6 tbsp oats
1. Preheat oven to 180C / gas mark 4
2. Grease and line an 8" square tin.
3. Trim the ends of the rhubarb & chop into 3cm chunks
4. Mix the rhubarb with the lemon zest & juice, and set aside
5. In a spearate bowl, whisk together the flour, butter, sugar, eggs & vanilla extract
6. Fold in half the rhubarb & spoon the mixture into the tin, spreading evenly
7. Scatter the remaining rhubarb on top of the mixture
8. In a food processor, blitz the ingredients for the topping together. I made up the topping, and so just added a bit of this and a bit of that - so my quantities are not precise - feel free to do the same!
(if you don't have a food processor, just mix the flour & butter first, then stir everything else in.)
9. Bake in the pre-heated oven for 50 mins, or until a skewer comes out clean
10. Serve warm with cream or creme fraiche. (It's also delicious cold.)
Rhubarb Cake
ingredients300g rhubarb
juice of half a lemon + zest
165g self raising flour
175g unsalted butter
80g caster sugar
95g light soft brown sugar
3 eggs
2 tsp vanilla extract
for the topping
25g unsalted butter
2 tbsp plain flour
2 tsp ground ginger
2 tbsp caster sugar
3 tbsp light brown sugar or demerera sugar
6 tbsp oats
1. Preheat oven to 180C / gas mark 4
2. Grease and line an 8" square tin.
3. Trim the ends of the rhubarb & chop into 3cm chunks
4. Mix the rhubarb with the lemon zest & juice, and set aside
5. In a spearate bowl, whisk together the flour, butter, sugar, eggs & vanilla extract
6. Fold in half the rhubarb & spoon the mixture into the tin, spreading evenly
7. Scatter the remaining rhubarb on top of the mixture
8. In a food processor, blitz the ingredients for the topping together. I made up the topping, and so just added a bit of this and a bit of that - so my quantities are not precise - feel free to do the same!
(if you don't have a food processor, just mix the flour & butter first, then stir everything else in.)
9. Bake in the pre-heated oven for 50 mins, or until a skewer comes out clean
10. Serve warm with cream or creme fraiche. (It's also delicious cold.)
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