I look forward to rhubarb season every year. There is something so cheery about getting through the grey bleakness of January with a little help from these long bright pink stems, quite unlike anything else in season at this time of year. Those long stems may look a little bit ridiculous poking out of my bag as I walk through Cambridge, squeezed in amongst my dissertation draft and books on the Enlightenment, but it’s worth it for this cake.
I initially really wanted to make a rhubarb galette with my stash, but as I’ve cooked a lot with pastry in the last week or so I have put this on hold for now. After searching through my rhubarb recipes and discounting elaborate tarts, delicate jellies and creams I settled on this cake – thinking that a generous slice warm from the oven, with a big dollop of crème fraiche alongside it, would be the perfect change from the baking trays of shortbread and cookies my oven has been churning out so far this term. Even my chocolate-dedicated friends enjoyed this and I didn’t face the predicament of having this languishing in a tin for days (admittedly not that miserable a prospect) as it was all gone in two days between three of us.
Rhubarb, orange and almond cake
- 170g soft butter
- 150g caster sugar
- 1/2 tsp vanilla
- 3 eggs
- zest 2 oranges
- 150g almonds
- 40g plain flour
- 3/4 tsp baking powder
- 1 stick of rhubarb
Preheat the oven to 180’C. Line the base of a 21cm tin with greaseproof paper.
Slice the rhubarb into lengths around 7cm long. Cut each one into quarters lengthways to create thinner batons. Set aside.
Cream the butter and sugar together until soft and fluffy. Add the vanilla and the eggs, beating well in between the addition of each egg. Add the orange zest and dry ingredients and stir until just incorporated.
Scrape the cake mixture into the prepared tin. Top with the rhubarb sticks in a clock pattern. Bake for 30-35 mins until golden and a skewer inserted into the middle comes out clean.