Kitchen Garden Forum

I picked this recipe card up in Waitrose
It is absolute heaven.

400 g rhubarb, trimmed and cut into 2cm pieces
200 g golden caster sugar (I made my own with Granulated in the blender)
150 g butter softened
2 eggs, lightly beaten
75 g self-raising flour
1/2 tsp baking powder
100 g ground almonds
grated zest of 1 small orange plus 2 tbls juice
25 g flaked almonds

METHOD

prehest oven to 190C gas 5. grease round 23 cm springform cake tin and line base with baking parchment.
Place rhubarb in a bowl and cover with 50g sugar.
Leave for 30 mins while you prepare the rest of the cake.

With an electric whisk, beat together remaining sugar and butter, whisk in eggs. Using a metal spoon, gently fold in the flour, baking powder and ground almonds, stir in orange zest and juice.

Stir the rhubarb and its sugary juices into the cake mixture and spoon into the tin. Place on baking try, sprinkle over flaked almonds and bake 25 mins. Reduce the temperature to 180, gas 4 and cook for a further 20-25 mins or until firm. Allow to cool in the tin for 10 mins.

Serve warm or cold with softly whipped cream or custard.

Mmmm Beryl,sounds fab,and last night i picked a load of rhubarb to take into me mates in work,guess they'll just have to wait.

Thanks Beryl, didn't have a cake tin so improvised a bit... Put sliced apples and pears on the bottom of a pudding dish and then 'poured' the cake mixture over the top. Just eaten it with custard - absolutely delicious!!

What a great idea for the Autumn fruit- thanks
If it works with apples and pears what about plums and the soft fruit? Endless combinations.


Mmmmm now you've got me thinking.
Beryl.