The first pink sticks of forced rhubarb have appeared here in the market. The forcing sheds are just up the road and before it is all shipped off South, we get to enjoy its sharp vibrant flavour and colour. I love it just very gently stewed, served cold with yogurt or of course in an oaty nutty crumble. But this cake was our first choice, an experiment as this was actually one of those simple apple cake recipes I collected years ago to feed children after school while using up our too abundant apple harvest. It worked and needed the slightest of adaptations.
Apple or Rhubarb Cake
A shallow 9in cake tin or dish
Oven at 200 or No 6
7 oz SR flour
5oz butter which has been out of the fridge and softened
3oz sugar
3 large eggs
2 tbs milk
Bake 25- 30 mins or until the top is lightly brown and firm.
For Apple Cake
1lb cooking apples thinly sliced, Bramleys are best
2 tbs sugar
A squeeze of lemon juice
Some apricot jam - or one of your choice
For Rhubarb Cake
A generous 1lb rhubarb, either the early kind or garden sticks, washed and sliced
Cooking the rhubarb in advance stops there being too much juice and also ensures it is tender. Any juice you drain off plus any surplus rhubarb can be served with the cake.
Sprinkle a few flaked almonds over the top if you like before you put it in to bake.
Hot, warm or cold, either version makes a pudding and then a cake for tea.
Apple or Rhubarb Cake
A shallow 9in cake tin or dish
Oven at 200 or No 6
7 oz SR flour
5oz butter which has been out of the fridge and softened
3oz sugar
3 large eggs
2 tbs milk
- Mix these together. It is the work of seconds in a processor or mixer, or make sure the butter is soft enough for you to blend it with a wooden spoon.
- The mixture is stiff, almost like a pastry. Add the milk to soften it a little.
- Spread 3/4 of it over the base of your greased tin.
- Add the fruit in a layer.
- Put the rest of the mixture in blobs over the top. Don't try to spread it out.
Bake 25- 30 mins or until the top is lightly brown and firm.
For Apple Cake
1lb cooking apples thinly sliced, Bramleys are best
2 tbs sugar
A squeeze of lemon juice
Some apricot jam - or one of your choice
- Put the apples in a layer on the base, add a little lemon juice, the sugar and then a few teaspoonfuls of jam, randomly spread.
- Cook as above
For Rhubarb Cake
A generous 1lb rhubarb, either the early kind or garden sticks, washed and sliced
- Put the fruit in one layer in a baking tin in advance of making the cake.
- Add the grated rind of one orange and 2 dessertspoons of brown sugar
- Put the tin in a hot oven, 200/no 6, for about 20 mins or until the fruit is soft.
- Drain off any juices and let it cool while you make the cake as above.
Cooking the rhubarb in advance stops there being too much juice and also ensures it is tender. Any juice you drain off plus any surplus rhubarb can be served with the cake.
Sprinkle a few flaked almonds over the top if you like before you put it in to bake.
Hot, warm or cold, either version makes a pudding and then a cake for tea.
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