Here’s a quick and simple recipe using the first rhubarb of the season. We have literally run out of all treats in the house. I suddenly realised, if I wanted to have something nice for tea, I’d have to make it myself. Luckily the rhubarb clump we saved from Joan and Keith’s garden, now growing in a huge pot, is producing a daily supply of delicious fruit for baking. Enjoy!
For the base:
25g butter or vegan spread
50g light brown sugar
400g approx rhubarb, or whatever you have in stock. Can be peaches, apples, mandarin, pears, cherries.
For the topping :
50g butter or vegan alternative
3 eggs or alternative
190g SR flour
120g plain yoghurt
Few drops vanilla essence
Icing sugar to dust the tops
Oven temperature 180C
A pie dish, or loose-bottom cake tin. I used a 12 hole silicone muffin pan. Use a circle of greaseproof paper if you are not using silicone.
Melt the butter and sugar base ingredients together in the microwave. Take care not to burn it. Place in the bottom of the dish or muffin pans.
Remove the skin of the rhubarb and chop the sticks into small pieces.
Place rhubarb on top of the base mixture
Cream together the topping mixture butter, sugar, vanilla and eggs.
Fold in the flour and yoghurt.
Spoon the mixture over the rhubarb.
Cook for 35- 40 minutes or until the cakes slightly shrink from the sides, and a knife comes out clean. It will be less time for muffin cakes.
Leave to cool. Turn out onto a plate, upside down, and dust with icing sugar.
Keeps for three days in an airtight tin. Or can be frozen. Lovely with icecream, custard or just as they are with a cup of coffee at tea break time.