Particularly like the idea of the crunchy topping. Thanks, I will try it and freeze one for later. , This cake is so dreamy and the texture looks so light and airy – I’m craving a nice slice with my afternoon tea! Iâm Choclette, a vegetarian home cook and whole food recipe developer. I know what you mean Angie. It’s a classic sponge that is used in many European countries called Genoise. We are usually the ones suffering from miserable weather and never ending conversations discussing it but not this week. 6th June 2016 by Choclette Filed Under: Large Cakes. My mum will love it, I’m sure. Sprinkle with powdered sugar. So, for this cake, no creaming of butter and sugar is required. I’ll make this recipe too then :)) Today I went to visit my neighbour and when I asked if he could spare some rhubarb, he told me to take as much as I needed. For this sort of cake, this mix makes for a lighter bake than using 100% wholemeal flour. More Everyday Cakes for Tea and Coffee Time. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest. In French, the cake is called “Gateau Vite Fait”, which means “Quickly Made Cake”. I can’t get enough of rhubarb at this time of year. Hello, welcome to Tin and Thyme. For the rhubarb layer, place the rhubarb in a pan with 50g of the sugar, lemon juice and coulis, and place over a medium heat for about 8-10 minutes or until the rhubarb is cooked through. Stir together with a flat bladed knife until it all comes together. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. Rhubarb … With only five ingredients, it’s quick to make and good served either warm for pudding or at room temperature for afternoon tea. Nice tip re the extra flour. Sharlotka cake is so simple; it only calls for 6 ingredients but it is also glorious in its simplicity! No, I am not trying to rub it in…please hear me out. It’s a great way to use rhubarb when it’s season. The answer is YES, I DO!! Iâm off work with a chest infection and feeling miserable so thanks for cheering me up with great cake. I would love to have a few slices of this cake with morning coffee right now , Ah, this cake is a perfect breakfast cake and so quick to whip up! Thanks for the feedback Elizabeth. I prefer cakes without frosting…don’t get me wrong, buttercream frosting is always sexy and beautiful to stare at, but not sure that’s for me to eat…so this is my kind of cake…a real cake and treat! OK, I ‘get the message’ Choclette. What a glorious bake! And so I did, yes ! Though it may be old-fashioned, I’ve never tried rhubarb in a cake recipe – looks delish! I love your cake, it does remind me of those everyday cakes we ate as children, I’ll definitely be trying your recipe. Scrape the bottom to make sure all flour is incorporated. … . It’s old fashioned in the sense of method and a reduced fat and sugar content. Just to see what happens. Thanks for the reminder: it definitely is rhubarb-time and I need to find some and bake something(s) with it ! Gently and carefully fold in flour with a spatula after each addition, making sure not to deflate the batter or the sponge will not rise. I would take a slice this fluffy rhubarb cake any day! Your email address will not be published. And by basics I mean, a simple sponge cake, my mom used to make at least once a week. Your tips on baking a sponge cake are so helpful. I have yet to try rhubarb but this sponge cake looks like the perfect start. Bake for 40-45 minutes until golden and the cake tester comes out clean. The nation’s sweet tooth has become even sweeter. Unusually for me, I chose to use wholemeal spelt flour mixed with plain flour. Now I’m wanting cake ð thanks for sharing! I also substitued 25 % of the butter with yogurt. Bake for 25 - 30 minutes or until golden-brown on top, the sponge comes away at the edges and is springy to the touch. They are on the cooling rack now …. If you like this easy cake, check out my Blackberry Tea Cake. Rhubarb has a wonderfully long season in the UK. I’ve been baking with it for at least 20 years. Use an oven thermometer as oven temperatures vary and are often unreliable. Prep Time 15 mins Use spatula to fold the flour in very lightly. You’ll find a few of them in a list further down the post. I sort of get carried away with adding lots of unusual ingredients and trying out different methods, but this is as good as anything I’ve made. Rhubarb has such a good flavour and the tartness works really well in cakes. What a glorious cake, rhubarb is one of my favourite flavours and always reminds me of childhood and my parents growing it on the allotment. I have however, made it with butter in the past and found it to make no difference, so I reverted back to the version I grew up with. Thanks Brandie – it’s definitely perfect for an afternoon treat ð. https://www.tasteofhome.com/recipes/old-fashioned-rhubarb-cake It can be served warm or at room temperature. We found that a dollop of whipped cream made a fine accompaniment. It would be interesting to see how it came out in your slow cooker. Required fields are marked *. Fold in the stewed rhubarb. Rhubarb Forced rhubarb (when in season) would give pretty pink flecks to this cake but I prefer the common garden rhubarb which has lots of sharp flavour to offset the sweet sponge Sieve in the flour and gently fold it in using a metal spoon. I haven’t made one this year, but I really think I should. Thanks Kate. This easy Rhubarb cake is moist and delicious every time. Woohoo, thanks Annette. This time I intend to alter a few things: replace some of the flour with ground almonds and replace some of the butter with goat’s yoghurt. Recipe originally published in 04/2017. In my book, you can’t go wrong with rhubarb. This recipe is a little trickier than most common cakes out there but the final result is well worth it, so I hope you give it a try. Carefully fold in the rhubarb with a spatula making sure not to deflate the bater. A perfect cake to serve with tea or as a … Make sure the oven temperature is at a steady 350F/180C. I just love old fashioned cakes like this – rhubarb is one of life’s pleasures and I can just imagine how wonderful this tastes with its crisp topping and soft interior. Now let’s talk about the technique. Ginger sounds like a particularly good addition. Comment document.getElementById("comment").setAttribute( "id", "afca0772060887b60fa0c593aa0831c1" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. and looking good. In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat 1 and 3/4 sticks … They all loved it, only crumbs left. 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