One of the best things about growing your own food is when your friends do too.
You know what’s even better? When they pop round with their fresh pickings, especially when their pickings are as beautiful as rhubarb.
I must admit, the rhubarb had been sitting in the fridge for the last week while I contemplated what I could make with it. I wanted it to not just be delicious, it needed to look delicious and it also needed to be spectacular.
I was a little nervous about it as I used all the rhubarb I had and wasn’t going to know if it worked well until I turned it upside down. It was a real waiting game. Anxiously waiting until it cooled a little. Looking at it, walking away, coming back, looking at it again.
And, I can definitely say it really was worth the wait. It looks amazing and tastes pretty good too.
The fruit gives it a nice tang with just the right amount of sugar and the cake is a nice, dense like coffee cake which perfectly supports the rhubarb and berries.
So, apart from my friend’s rhubarb, this cake has a lemon from mum’s tree and eggs from our chickens. It really is a pretty spectacular kind of cake.
- 3 cups rhubarb, cut into 2cm slices
- 1 cup berries, raspberries, blackberries
- 3 teaspoons cornflour (cornstarch)
- 3 teaspoons brown sugar
- 250g butter, at room temperature
- ½ cup brown sugar
- 1 cup sugar
- 1 ½ cups all-purpose flour
- ½ cup cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- zest of 1 lemon
- 4 eggs
- ½ cup sour cream
- juice of 1 lemon
- Preheat oven to 180C/160C fan. Grease and line the bottom of a 22cm springform pan with thick quality baking paper
- Wrap a layer of foil under the pan, just in case any liquid oozes out
- In a medium bowl, place rhubarb, berries, 3 teaspoons cornflour and 3 teaspoons brown sugar and toss to coat
- Mix the ½ cup brown sugar and 50g of butter in a small pan over medium heat, whisking until smooth and bubbling, about 2 minutes
- Pour the brown sugar mixture into the prepared cake pan, allow to cool a little and spoon in all the fruit, set aside
- Sift together the flour, cornflour, baking powder and salt, whisk to combine
- Beat remaining butter (200g), sugar and lemon zest in a mixer with a paddle attachment for about 5 minutes until light and fluffy
- Add the eggs, one at a time, beating well after each addition
- Mix in the sour cream, then the lemon juice, the mixture may look curdled
- Add the flour mixture, ½ cup at a time, until well combined, scraping down the mixer bowl when needed. Batter will be thick
- Spoon batter into cake tin so it covers all of the rhubarb and berries
- Smooth out the top
- Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and cooked when tested with a skewer
- Allow cake to cool in pan for about 30 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down
- Release cake from the pan while it's still warm to avoid it sticking
Enjoy it on its own or with a dollop of cream.
Are you baking anything today?