It goes in cake, it goes in crumble, it goes in gin…what could be better? Rhubarb is a solid 10/10 for variety when it comes to recipes. A few days ago me and my gal Lizzie had our own go at baking with rhubarb ready for a lovely little weekend party (which BTW included alottttt of rhubarb gin- it was a winner). We went on a classic Pinterest search to find the prettiest, pinkest and CUTEST cake we could find to pick our recipe. You can find the recipe here.
The one thing with the recipe was the ‘cups’ situation. I know a lot of people have measuring cups in their kitchens and I definitely think you’ve got yourself an investment with that purchase. So many recipes are put into cups and it takes so long to convert them into grams, plus, nine out of ten times I get a conversion wrong and the carnage begins. SO, after Lizzie converted our grams we were good to go.
It was like baking on the great British bake off, the pressure was real. There was mess everywhere, there were whisks flying off the mixer and we added way too much food colouring, BUT, I kid you not, the cake tasted heavenly. The recipe was for a pound cake, which means you add a pound of each of the four basic ingredients (I know, if we’d googled this at the beginning we’d have saved ourselves a lot of converting). It was so fluffy and moist which is exactly what’cha want from a cake. I definitely give this recipe a 10/10.
RECIPE CONVERSIONS TO GRAMS:
200g all purpose flour
1/4 tsp baking powder
1/2 tsp salt
2 tsp orange zest
3 large eggs
1/2 tsp Vanilla essence
1 tbsp orange juice
113g sour cream
400g sliced rhubarb
128g icing sugar (FOR ICING)
- preheat your oven to 165 degrees and prep a loaf tin with baking paper and butter.
- add your flour, salt and baking powder into a bowl and set aside.
- add butter, sugar and half the zest and mix with an electric whisk until fluffy.
- add the eggs making sure to mix with all the batter.
- add the vanilla, sour cream and orange juice and mix until smooth.
- microwave your rhubarb with a sprinkling of sugar over the top until it turns to a soft wet mix (use a blender to blend if you want a smooth mix)
- add the dry ingredients and mix well
- fill loaf tin half way up with batter, add a layer of rhubarb mix (about 1/3 of your rhubarb) and swirl in with a butter knife to give a marble effect, add the remaining batter on top and smooth off the top.
- bake for 60-70 minutes (I would recommend putting tinfoil over the top at 30 minutes to avoid the top burning while the inside is still cooking.
- For the icing- add the remaining rhubarb to the icing sugar and mix together (we added a little food colouring as our rhubarb wasn’t as pink as we wanted!)
- Let to cool and add icing on top!
I would definitely recommend this recipe if you have fresh rhubarb growing in your garden since rhubarb grows like wild fire and it can be tricky to think of things to do with it at times! Its so nice to use fresh ingredients and try new things out that you maybe wouldn’t think of doing yourself.
If you’re not convinced yet (which you should be) here are a few cheeky facts about rhubarb to get you in the SEASONAL BAKING SPIRIT!
The pinker the stalk, the sweeter the rhubarb. Its common to just pick the rhubarb and dip in a little sugar before eating raw…now that sounds like my kind of sweet treat.
The leaves on a rhubarb plant are actually really toxic and will make you very poorly so don’t go munching on those!
Rhubarb can be used for purifying blood and preventing gum disease.
Rhubarb is super easy to grow and mega hard to kill once its established- just don’t let the rabbits get to it.
Rhubarb freezes really well so if you’re wondering what to do with it all then you can freeze your harvest and use it all year round!
I’d love to hear your favourite seasonal bakes and baking stories! What have you been loving this spring!