Saturday, June 23, 2012

Chloe Bakes: Rhubarb Cake

This cake did not disappoint - I love how all three components (light, lemony sponge, tart rhubarb and crumbly topping) merge beautifully in the oven but you can still taste each delicious layer separately. The cake is sweet and soft but punctuated by the odd tart burst of rhubarb.


I scaled down the recipe to fit the only square cake tin I own which happens to be 8 inch x 8 inch. For tricky conversions like this I use a handy online tool (which can be found here) that does the hard work for me - you just enter the dimensions of the original cake tin and ingredient quantities then select your new cake tin size and it will spit out the new quantity. Simples! I then tweak the numbers a little, usually rounding them up or down to the nearest 10 (my scales are on the large and clumsy side).

Rhubarb Snacking cake from the Smitten Kitchen (adapted to my teeny tiny 8x8 inch cake tin and tendency to go heavy on the spices)...

For the cake...

310g Rhubarb
150g Soft brown sugar
Zest of 1 lemon
Juice of 1/2 lemon
1 Large egg
100g flour
60g Butter
1 tsp Baking powder
Pinch of sea salt
40g Sour cream
1/2 tsp Ground ginger

For the topping...

70g Flour
30g Light brown sugar
Pinch of sea salt
1/2 tsp Ground ginger
30g Butter


To make the cake: Grease and line your cake tin with a long strip of greaseproof paper. Preheat the oven to 180c. First slice the rhubarb into 1/2 chunks on the diagonal - place them in a bowl and sprinkle with 130g of the sugar plus the lemon juice and set aside. In another bowl sift together the dry ingredients for the topping - flour, sugar, salt and ginger. Melt the butter and whisk in with a fork (the mixture should resemble crumbled up digestives). In an electric mixer (or with a good old mixing bowl and wooden spoon) beat the butter, lemon zest and remaining sugar until light and fluffy. Add the egg and beat again. Sift the flour, baking powder, salt and ground ginger together in a separate bowl. Add 1/3 of the flour mixture to the mixing bowl and beat until just combined, at 1/3 of the sour cream and beat again. Add the remaining flour & sour cream in stages in the same way until it's all mixed in.

Pour the batter into your cake tin and spread out evenly. Sprinkle the rhubarb over the top in an even layer then top with the crumble. Bake in the oven for around 45 minutes or until a knife inserted into the middle comes out free from cake batter.


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