As I was browsing through this months Delicious magazine I came across a rhubarb recipe, there’s bags upon bags rhubarb in the freezer, the recipe also has oats so I thought that seems nice and healthy. You’ve got one of your five a day, a cereal and plenty of dairy too of course, haha.
It took a little longer than I expected to defrost 600g of rhubarb, I may have cheated a little thanks to the help of the microwave. Once it had finally defrosted, I put it in a roasting dish and sprinkled 3tbsp of demera sugar, 1tsp of ground ginger and the juice of half a lemon on it and mixed it all together. Then I popped it into the oven at 200C/180C fan for 15 mins until soft. I turned the oven down to 170C/150C fan.
I creamed 200g of unsalted butter with 200g of caster sugar, while that was mixing I made the streusel/crumble. I rubbed 50g of unsalted butter with 60g of self-raising flour using my fingers, then I stirred in 100g of oats and 60g of demerara sugar.
I stirred in 4 eggs into the creamed mixture and then carefully stirred in 100g of ground almonds, 100g of self-raising flour, 2 tsp of ground ginger and a pinch of salt.
Then I prepared the 20cm tin by lining it with parchment paper on the bottom and sides, I had great fun wrestling with the twine and the parchment paper to tie the outside of it, a few choice words were thrown out every now and then, ha. I spooned half the batter into the tin and spread it out with my trusty gingerbread spatula.
Then came the layering process, I felt like I was making a sweet lasagne at this point. I sprinkled half the streusel on top of the batter, then after patting the rhubarb dry I arranged it on top of the streusel. I spooned the rest of the batter on top of the rhubarb, sprinkled most of the streusel on top, arranged the rest of the rhubarb slices and sprinkled the remaining streusel on top. I placed it into the oven for and hour.
After an hour I covered the cake with tinfoil and put it back in for 50-60 minutes, I had to leave it in for about an hour and 10/15 minutes before it was completely baked, checking with a skewer.
I left it to rest on a wire rack for 20 minutes and then finally after 3 and half hours since I started the recipe I got to cut a slice of the cake, haha.
If you are craving a rhubarb and oat cake and want to eat it fairly quickly this is not the recipe for you. It’s the perfect rainy afternoon kind of recipe, I however decided to make this on a Friday evening so it was around 10.40pm by the time I got to taste the final results. It’s quite a dense cake so it does need the suggested cream/custard/créme fraiche/ice-cream with it. It’s not exactly a moreish kind of cake, so I don’t think I’ll be making it again anytime soon.