Secret Rhubarb Cake
I say secret in the title because the cake rose enough to almost totally envelope the rhubarb, just showing off little hints of rhubarb goodness in amongst the light vanilla sponge. Not entirely my original intention, I was going for a more obvious ‘cake with fruit on top’ look, but I love how you can cut it just down the rhubarb lines so the pink shows through the slice like a flash. It’s based on a recipe from Call Me Cupcake (she is a genius, please take a look at her blog, if not for the food but for the photography!) but I changed a few things to suit my tastes. Either way, I only took it out the oven a few hours ago and half of it’s already been eaten by my family so I know it’s a winner…either that it’s a day where they just needed cake!
- 220g margarine or softened butter
- 220g brown sugar
- 220g self raising flour
- 4 eggs
- 1 scraped vanilla pod (0r 1 tsp vanilla essence)
- 1 tsp baking powder
- Approx. 4-5 thin sticks rhubarb
1. First up, preheat the oven to a nice toasty 170°C or about 340°F, then grease a large spring-form tin throughout. Next use the tin as a stencil to cut out a circle of grease-proof paper and line the base.
2. In a large mixing bowl beat the butter and sugar on high until pale and creamy, then add the baking powder. Slow the mixer to as slow as possible and add the first egg, then a quarter of the flour. Repeat, egg, flour, egg, flour etc. to maximise aeration.
4. Stir the vanilla through the batter with a spoon being careful not to knock out the air bubbles then pour into the baking tin.
5. Cut the rhubarb to just under half the diameter of the tin and arrange in a neat circle on the top.
6. Bake the cake for 40-50 minutes until just browning on the top and a skewer comes out clean. Sprinkle on some icing sugar and serve with a dollop of sweet custard to offset the tartness of the rhubarb.