We grow rhubarb on our allotment.
Many years ago a Dutch quilting friend, Irene, gave me a recipe for a rhubarb cake, which she used to serve at her quilt meetings, having found it again a while ago I made it for the friends I have made here. Everyone liked it so much I thought I would share the recipe with you. I don't have a picture of the cake, so I have included a picture of rhubarb instead! Before we eat in future I will have to get out the camera.
What has never occurred to me before I set out to copy this recipe, is that it is in imperial weights. I'm sure you can adjust it to whichever method you are happy with, as it's the idea that counts.
Rhubarb Crumble Cake
14 oz trimmed rhubarb
7 oz butter
10 oz SR flour
3 oz pale muscovado sugar
4 oz caster sugar
11/2 oz chopped hazelnuts
2 large eggs
1/2 teaspoon ground cinnamon
For the nutty crumble topping:- Sift 4 oz flour into a bowl - add 3 oz butter, rub in roughly, stir in muscovado and nuts, set aside.
Cake mixture:- Slice rhubarb into 1-inch chunks and finely grate the rind of orange over it.
Put remaining 4oz butter, softened but not runny, caster sugar, remaining flour, spice, eggs and two tablespoons of the orange juice into a bowl and beat together.
Spoon cake mixture into a greased and lined 8 - 9 inch loose bottomed or spring clip cake pan. Scatter over rhubarb and orange, then cover the fruit with the crumble mixture.
Bake at 180c, Gas mark 4 for about one and a quarter hours. Cool slowly - don't turn out until completely cold - try to wait until the next day before eating.
You can make this with frozen rhubarb.