Certain flavours are firmly associated with certain times of year, Rhubarb is one of those, typically found in winter crumbles with lashings of custard. But Rhubarb is also available in the spring and its bright zingy flavours are perfect for springtime bakes. 

This deceptively easy cake certainly turns heads with its deep lusciously pink and green topping. Lightly spiced to pay homage to its fall cousins this cake really is the perfect afternoon treat! 

Ingredients 

200 g self-raising flour

150 g unsalted butter

200 g golden caster sugar

150 g Buttermilk

1 tsp baking powder

½ tsp Ground Ginger

½ tsp cinnamon

1 tsp Vanilla extract 

¼ tsp salt

2 large eggs

Zest and juice of 1 lemon 

1-2 tbs ground almonds / breadcrumbs / corn flour (see recipe for details)

1 pack / 400g rhubarb

100g granulated sugar

Method 

1 – 

Preheat your oven to 170 degrees C and grease and line the base of a 20cm springform cake tin.

Chop your rhubarb into bite sized chunks and add to a large bowl. You can slice them on an angle for arranging in a pretty pattern later. Cover the rhubarb with your sugar, and stir to evenly coat the rhubarb. Cover and leave to macerate for at least 1 hour to draw out any liquid.

In a large bowl, or in the bowl of a stand mixer, combine your butter and sugar and beat on a medium high speed until very light and fluffy. Make sure you stop occasionally to scrape down the bowl and beater to ensure there is no unincorporated butter. Add your lemon zest. This process should take 5 to 10 mins depending on the power of your mixer. 

2 – 

While the butter and sugar are mixing, measure out and sift together the flour, baking powder, bicarbonate of soda, salt and spices set aside. 

Strain and reserve the liquid from the rhubarb (we will need this later) and arrange your pieces in the well-greased prepared cake tin ensuring to cover the entire base, and sprinkle with your ground almonds (or breadcrumbs if using) and set aside. 

3 – 

Once your butter and sugar are pale and fluffy, slowly start to add the eggs, one at a time, ensuring they are fully incorporated. Once the eggs have been incorporated, add your vanilla and begin to gently fold in your dry ingredients, alternating with the buttermilk (I typically do this in thirds and mix until only just combined, ensuring that no dry spots remain. Be careful not to over mix as this can lead to a tough chewy cake. 

4 – 

Transfer your batter to your prepared loaf tin being careful not to disturb your fruit and level it off. Wrap the edges of the tin with tin foil or parchment (this stops the edges cooking and browning too fast, place your filled cake tin on top of a baking tray to catch any leaks.  Bake in the middle of your preheated oven for 50 mins to 1 hour or until golden and a skewer, when inserted in the middle, comes out clean. You may want to cover with tin foil part way through should it brown too much I typically wait 20 mins before opening the oven to ensure the cake is not disturbed. 

5 –

Once fully cooked, remove your cake from the oven, allow it to cool in the tin for 10 mins, then taking care as it is still hot, unmould the sides of the tin and gently and carefully turnout onto your serving dish and remove the cake tin base and any parchment paper, taking care not to disturb the fruit layer. 

Whilst the cake cools, take your remaining rhubarb juice and add the juice of 1 lemon, heat in a pan until a light syrup forms and allow to cool slightly. Once cool liberally brush the top of your cake to make the fruit nice and shiny. 

Allow to cool fully on a wire rack, slice and serve, this can be served warm, and will keep in an air tight container for 3-4 days.