Rhubarb Cake
This cake was often on the morning tea table for cooking workshops. We’ve always had rhubarb growing here, and if you keep it well watered, mulched and give it a good feed of compost in autumn, you’ll always have luxurious, large-leafed, thick-stemmed rhubarb growing. When we first planted rhubarb crowns in the kitchen garden at the farm, Dad came round the corner with extra crowns he’d dug up from a corner of the garden that were his dad’s. That’s pretty cool. Heritage rhubarb. Note to self: don’t kill it.
Ingredients 7
250 g butter, softened
250 g white sugar
2 tsp vanilla extract
5 free-range eggs, large
300 g plain flour
2 tsp baking powder
1 bunch rhubarb, washed, trimmed, finely sliced, approx. 8 stems
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Method 6
Preheat the oven to 160°C (320°F). Grease and line the base and side of a deep 20 cm (8 in) round or ring (bundt) cake tin.
Put the , and into a big mixing bowl and beat with an electric whisk until light and fluffy.
Beat in the , one by one, then fold in the and .
Fold the into the cake batter and scrape into the prepared tin. It’s a thick mixture, so don’t be alarmed!
Bake for 1 hr 15 minutes until a skewer poked in the centre of the cake comes out clean – you may need to lay a sheet of aluminium foil on top after an hour if the cake is browning too much.
Cool for 15 minutes in the tin, then finish on a wire rack.
Buena Vista Farm's tips
We often served this with cream cheese icing or sprinkled with icing sugar.
