Pink Rhubarb, Pink Everything
My current obsession with pink shows no sign of slowing down; if anything, it’s got mildly worse. And while I try to come up with new ways to convince Matt that it’s a good idea to paint at least one of the walls in the kitchen a rosy hue, I’ve had to so far inject pink into the kitchen in different ways. Namely beautiful forced rhubarb and bold bunches of beetroot.
When I picked up a bunch of the hot pink stems of rhubarb from Stamford market last Friday, I remembered seeing a recipe on Call Me Cupcake blog a while back for a lovely looking rhubarb cake. When I found it again I was even more excited to see the word ‘Easy’ in the title.
I halved the amount of sugar from the original recipe to help with the inevitable guilt I knew I would be feeling after I polished off almost the entire cake by myself in very little time. It was plenty sweet enough in my opinion! I also added some nibbed sugar on the top which resulted in some lovely crunchy bits – always a welcome addition.
I made the cake in my new Vintage Indigo pie dish – which was a lovely way to serve it and would be great if you wanted to bake this to take somewhere without it getting damaged. I’m sure you could use a cake pan if you’d prefer. Anything around 8-10 inches.
I also think this would make a good tray bake recipe with the rhubarb laid out uniformly for square slices. You would probably want to double or triple the recipe depending on the size of your baking tray.
180g plain flour // 1 tsp baking powder //1 tsp cardamom seeds, freshly ground // pinch of salt
100 g softened butter // 100g granulated sugar // 1 large egg, at room temperature //1/4 tsp vanilla powder
1/2 cup milk, at room temperature
150 g rhubarb, washed, trimmed and cut in 5 cm (2 inch) pieces
½ tbsp nibbed or pearl sugar
½ tbsp granulated sugar for topping
Heat the oven to 175˚ and grease your chosen vessel.
Combine flour, salt, cardamom and baking powder
In a large bowl or in your mixer, beat the butter and sugar until light and fluffy, then add egg and vanilla and continue to beat until well combined.
Using a spatula, take turns to fold in the both the flour mixture and milk until just combined. It will be quite a firm batter.
Lay the rhubarb on the top then sprinkle with a little granulated sugar and some nibbed sugar if you have it.
Bake at pre-heated temperature for 10 minutes and then turn oven down to 150˚ and bake for a further 40 minutes or until you pass the clean skewer test and its golden brown on top.
Particularly good served with your favourite choice of cream (mine's crème fraiche) and raspberries while still a little warm from the oven. Enjoy!
The new Vintage Indigo additions including this pie dish will be arriving in the next couple of weeks. And if any of you can come up with suggestions on how to get boys to let you paint more stuff pink then do let me know.