Rhubarb is currently in season in Australia, and whilst most people think rhubarb is a fruit it is actually a vegetable. Known for its tart, tangy and slightly sharp taste, rhubarb is a great filling for pies and crumbles, marries beautifully with cream and custards and also has its place in savoury dishes. I have wonderful childhood memories of my Mum’s delicious rhubarb crumble…
This dessert cake makes excellent use of in-season rhubarb, and is really scrumptious. I like to serve it with steaming hot homemade custard, but it is also good served with ice cream or cream. Enjoy.
Ingredients (serves 6-8):
60g unsalted butter
100g brown sugar
500g rhubarb (coloured stalks only), chopped into 2cm pieces
2 eggs, lightly beaten
1 teaspoon vanilla extract
125g unsalted butter, softened
225g caster sugar
125g self-raising flour
1. Preheat the oven to 180°C.
2. Heat the butter in an oven-proof sauté pan (if you don’t have one of these, use a regular saucepan and transfer the rhubarb mixture to a prepared cake tin). Add the brown sugar and stir over a medium heat until the sugar is dissolved. Remove from the heat, add the rhubarb and stir until it is just coated in the sugar. Set aside.
3. Place the eggs, buttermilk and vanilla in a measuring jug or small bowl and mix together.
4. In a bowl, cream together the butter and the caster sugar until light and fluffy. Gradually add the contents of the jug, beating well after each addition. Fold through the flour with a large metal spoon.
5. Pour the cake mixture over the rhubarb and bake in the pre-heated oven for 30-35 minutes or until cooked when tested with a skewer.
6. Remove from the oven and allow to stand for 5 minutes. Carefully turn the cake out onto a serving plate. Slice and serve with hot custard, ice cream or cream.