The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Rhubarb Sponge Cake

Cakes

Sponge cake with stewed, sweetened, rhubarb pieces mixed-in.

There are known variants; 'Rhubarb Crumble Cake' is rhubarb sponge cake with a crumble topping, 'Rhubarb and Custard' cake has a proportion of thick custard in with the sponge.

An earlier version is a Rhubarb 'Pudding Pie', often described as a 'Rhubarb Cake'.


Rhubarb and Custard Cake
Image: http://thecakedcrusader.blogspot.co.uk



Original Receipt from The National Trust www.nationaltrust.org.uk

Hardwick Hall's rhubarb cake
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients
200g butter
200g caster sugar
200g self-raising flour
150g stewed rhubarb
3 eggs

Method
Firstly, get yourself prepared and preheat your oven to 150C/300F/Gas 2.
Then grease your cake tin.
To make the sponge mixture cream together the sugar and butter until light and creamy, be careful not to over beat the mixture.
Lightly beat the eggs together in a separate bowl and add a little at a time until fully combined.
Fold in the stewed rhubarb.
Sieve in the flour and gently fold it in using a metal spoon.
Bake for 25 - 30 minutes or until golden-brown on top, the sponge comes away at the edges and is springy to the touch.





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats