The way rhubarb shoots burst through the earth always takes me by surprise. Each year I think I have lost that plant. There is no sign, then next day the tips are pushing the earth to one side. Three cheers for such a resilient, and to my mind essential, part of the kitchen garden ( or small patch).
This recipe from a modest but brilliant cook in the Loire is a bit of a winner - do give it a go if you haven't already. In the UK Pandemic restrictions have been lifted so the we can see another household in the garden. I am so happy to be able to harvest a few stems of rhubarb - whether it is for tea or as a desert this will be shared - Happy Easter!
FOR 6 PEOPLE 110 gr plain flour 60 gr caster sugar 3 tablespoons milk 2 tablespoons cooking oil (a light olive or sunflower oil is suitable) 1 egg 1 teaspoon baking powder 750g - 1 kg (11⁄2 - 2 lb) rhubarb, trimmed and cut into short equal lengths
FOR THE CARAMEL SAUCE: 125 g (4 oz) sugar
90 g (3 oz) butter
1 egg
Preheat the oven to gas mark 8, 450°F, 230°C.
Mix all the ingredients, except the fruit, together in a bowl to make quite a soft, almost runny, dough. Butter a 23 cm (9 in) round sponge tin. Sprinkle with flour. Spread the mixture into it. Place the rhubarb pieces on top of the mixture.
It is a little difficult to be accurate about the amount of rhubarb, which can give off a lot of liquid – but bear in mind it is a very soft cake. The sharpness of the rhubarb will be offset by the caramel. Bake in the preheated oven for about 30 minutes, until golden. (It will rise a little.) Meanwhile, prepare the caramel sauce. Melt the sugar and butter together in a small pan. Remove from the heat, cool a little, then stir in the egg. When you take the cake out of the oven, pour this sauce over it. Put it under a hot grill for two minutes or until the sauce has caramelised. Watch it carefully, as it burns easily. Leave the cake to cool. It may be eaten warm or cold.
Comments