Weekly Recipe!
Rhubarb Loaf Cake
Serves 6-8
You will also need a 1kg loaf tin, buttered and lined with a strip of baking parchment on the bottom.
Ingredients:
250g self-raising flour 3 medium eggs
300g rhubarb, cut into 1 inch pieces 1 tsp. ground ginger
150g caster sugar 1 tsp. baking powder
100g white sugar Pinch of salt
150g butter, soft Icing sugar for dusting
Method:
1. Preheat the oven to 180⁰C/160⁰C Fan/Gas Mark 4. Top and tail the rhubarb then cut into 1cm pieces. Place in a heavy bottomed saucepan over a medium heat with the white sugar and enough water to cover the rhubarb, cook for 5-8 minutes, drain then leave to cool.
2. In a large mixing bowl, sift the flour and baking powder then add all the remaining ingredients. Beat until completely combined and it’s a smooth, thick mixture. Spoon half the mixture into a loaf tin and shake side to side to level, then spoon in the rest. Do not bang it, it’ll knock the air out of the mixture and it won’t rise.
3. Bake the cake on the middle shelf of the oven for 45-55 minutes or until firm in the middle, on top, and a skewer inserted into the centre comes out clean.
4. Remove the cake from the oven and leave it to cool for 5-10 minutes, then turn out onto a wire cooling rack.
5. Once cool, dust the cake with some icing sugar. Serve accompanied with vanilla ice cream.
Toms Top Tips:
I recommend serving this pudding warm with vanilla custard and ice cream. You can add raspberries or strawberries to the mix too, for a bit of variety.