
If you love lemon drizzle cake, give our rhubarb drizzle cake a go. The perfect afternoon pick-me-up, especially when rhubarb is in season and at its sweetest.
Have a glut of rhubarb to use up? Why not try our rhubarb and custard tart, rhubarb crumble or have a go at making your own deliciously pink rhubarb jam.
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Yields:
8
Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
Ingredients
For the rhubarb drizzle
- 180 g
rhubarb, sliced
- 100 ml
water
- 1 tsp.
rose water (optional)
- 1 tsp.
vanilla extract
- 100 g
sugar
For the sponge
- 1 tsp.
baking powder
- 230 g
self-raising flour
- 230 g
butter, softened
- 300 g
caster sugar
- 1 tsp.
vanilla extract
- 1 1/2 tsp.
rose water (optional)
- 4
eggs
Directions
- Step 1Preheat the oven to 190°C (170°C Fan) and grease and line a 2lb loaf tin.
- Step 2For the rhubarb drizzle: In a saucepan over medium-low heat, add the rhubarb, water, rose water, vanilla extract and sugar. Simmer for 3-4 minutes or until the rhubarb is just tender. Remove from the heat and set aside. (Be careful not to over cook the rhubarb as it will start to fall apart and become stringy.).
- Step 3Next, in a large bowl, add the baking powder and flour. Whisk to combine and set aside. In a separate bowl, add the butter, sugar, vanilla and rose water. Using an electric whisk, mix for around 10 minutes, or until pale and fluffy. Next, add 1 egg at a time, beating well between each addition. If you think your mix is starting to curdle, simply add a spoonful of your dry ingredients. Next add the dry ingredients to the bowl and fold until fully combined. Add the batter to the loaf tin and bake for 35-40 minutes or until cooked through.
- Step 4Whilst the cake is hot out of the oven, spoon over the syrup and leave the sponge to soak through. When you're ready to serve, top with the rhubarb from the syrup and enjoy!
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