First Rhubarb...in a cake?

Here is the rhubarb crown as I planted it in the autumn last year. I got if from my parent's well established rhubarb which I have often cut stems from for my freezer. Now we took a part of the crown, dividing it carefully and I got it planted as soon as I got home. The leaves are wilting and I was concerned it would not make it but watered it well and hoped for the best. I put straw over it in the winter and as soon as the first signs of life showed put an upturned flowerpot over it to force the stems....hey presto! Last week I cut five first stems of beautiful pink tender rhubarb!

So what to do with it now? It was Good Friday...I needed something special for Easter and came across a recipe for a rhubarb and ginger cake. It was easy and delicious went down very well. It seemed symbolic somehow that what had looked like it was dead had been dormant all winter in its new surroundings and pushed its way up to the light just in time for Easter!

Here is the recipe: 

Rhubarb and ginger cake:

Ingredients

125g butter

1. 125g golden syrup
2. 100g black treacle
3. 125g unrefined light brown sugar
4. 50ml milk (don’t add if using gluten free)
5. 2 eggs
6. 50g crystallised ginger , finely chopped
7. 300g rhubarb, chopped
8. 300g self-raising flour mixed with 1 tsp bicarbonate of soda and 1 tbsp ground ginger

1. Heat the oven to 160C/fan 140C/gas 3. Melt the butter in a pan with the golden syrup, black treacle and sugar.
2. Mix everything together and pour into a lined 1 lb loaf tin. Bake for 1 hour 15 minutes or until cooked through.

Delicious with a lime and sugar drizzle - very moist and absolutely yummy!

It sank a little in the middle but it was cooked right through - the pieces of fresh rhubarb were sweet and tender - you do need all the golden syrup though..if you reduced the sugar the rhubarb would be very tart. If you like sticky dark gingerbread you will love this cake!

Here is another festive fresh easter cake. I still had some lime juice to use up so I made this Lime Drizzle cake with blueberries and raspberries. I only used raspberries (last year's from the freezer) as I didn't have any blueberries. I made it like a tray bake and cut it into twelve squares. It was very good. 

Here is the recipe:

Lime drizzle cake with blueberries and raspberries:

Ingredients

FOR THE CAKE

1. 225g softened butter , plus extra for greasing
2. 225g golden caster sugar
3. 4 medium eggs
4. 2 limes, grated zest and juice
5. 250g self-raising flour , sifted with a pinch of salt, plus extra flour
6. 25g ground almonds
7. 100g each blueberries and raspberries

FOR THE SYRUP

1. 8 tbsp lime juice (about 4 limes)
2. 1 lime, grated zest
3. 140g golden caster sugar

1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Happy Easter!