In the words of John Cleese “I want another slice of rhubarb tart, I want another lovely slice,” I couldn’t agree more. I always preferred rhubarb tart to apple tart and I think that was always my dad’s influence of loving sour things, gooseberries, granny apples and even the odd crabapple or two. However I like to try different recipes as rhubarb tart isn’t everyone’s cup of tea so with that in mind I trawl through my usual favourite foodie website http://www.bbdgoodfood.com and search for rhubarb recipes. There is one recipe that has caught my attention over the years but I’ve never tried it as it gets such mixed reviews in the comment section. I decided today would be the day that I would accept this challenge, add to the fact that I had all of the ingredients in the press and a load of rhubarb out in the garden begging to be picked, my decision was made for me.
Rhubarb spice cake challenge
So putting all of the comments and suggestions aside I stuck to the recipe and began with beating 5oz of butter with 100g of dark muscovado sugar until it’s lightened in colour and it’s fluffy like the photo on the left. While this is mixing in my trusty Kenwood mixer, my best investment from college :), I turn on the oven to 180C (conventional), line and grease a deep 20cm square tin and sift 300g of self-raising flour, 2 tsp of mixed spice and 1 tsp of ground ginger into a bowl. I also chop up 300g rhubarb into short lengths like above. When the butter and sugar mix is ready, beat in 250g of golden syrup, I know this sounds like a ridiculous amount but stick with it.
Dissolve 1 tsp of bicarbonate of soda in 200ml of boiling water and gradually pour it into the mixture while stirring. Add in the the flour mixture and mix with a spoon, followed by 2 beaten eggs, mixed briefly.
Pour it into the prepared tin and bake for 50 – 60 minutes, depending on your oven, mine baked in 45 minutes.
It should feel firm but bounce back when pressed, you can also test by putting in a skewer but you might hit some rhubarb :). I was very happy with how this cake turned out, once it’s cooled it tastes lovely, it tastes quite similar to a ginger cake, I’d serve it with a scoop of ice-cream, cream or some custard, bon appetite.