So rhubarb suddenly has a strange purpose. The joy, if you like, in the drizzled disappointment of British weather!
After initial reluctance, my son loved this cake and so did I. It lasted for 2 further days in a tin and I also froze some wedges which defrosted in the microwave beautifully.
Great served warm as a pudding with silky double cream or custard or cold as a cake. Ok, I'm not winning any prizes on health here but I figure it's still healthier than a chocolate bar, and, cream aside, it's pretty low in fat.
Rhubarb Cake - makes 1 large cake
60g, 2oz Margarine
300g, 10.5oz Sugar (I used a mix of half white and half dark soft brown sugar which gave lovely little toffee flavoured flecks in the mix)
300g, 10.5oz Self Raising flour (or the same amount of all purpose / plain flour with 3 tsp baking powder)
1 tsp Vanilla extract
1 tsp Mixed Spice (apple pie spice)
300g, 10.5oz Low Fat Yogurt
250g, 9oz Rhubarb cut into short lengths
Preheat an oven to 160oC, 325F, Gas Mark 3.
Line a 7.5", 19cm cake tin with baking paper and grease lightly (a mild flavoured oil spray is great for this).
Cream the margarine with the sugar as best you can as there isn't much fat. Add the eggs and beat in. Add the spice, vanilla and the yogurt and beat together.
Add in the flour then fold in the rhubarb.
Pour into the tin and bake for approx 1hr 15mins. Check after an hour and cover if it's browning too much. Check with a sharp knife or skewer to see if it's done.
Allow to cool on a wire rack and serve warm or cold. This would be great warm with custard. Central heating from the inside thanks to Rhubarb cake!