Try my Rhubarb Dessert Recipe
With plenty of rhubarb growing in the garden and available in the markets, it’s time to make a delicious dessert. Is it a cake or tart? It’s definitely tasty and easy to make. Rhubarb is so delicious, tart and with an almost savoury taste.
Picking Rhubarb from the Garden
Always pull stalks rather than cut them. This prevents rotting of the remaining stump. The best time to pull is when they are around 25 cm long. Hold at the base and pull gently outwards. Harvest half of what is growing at a time, no more.
When buying rhubarb, look for firm stems similar in size, with no damage. You’ll find green and pinkish stems, this very much depends on the variety.
Why is Forced Rhubarb expensive?
Forced Rhubarb grows outside for its first two years so that the frost toughens the roots. The rhubarb is lifted and placed into darkened forcing sheds. Heat is used to encourage the stems to grow, then harvested by candlelight to maintain the tenderness of the shoots and ensure that growth continues. Too much light slows down growing and develops a bitter flavour. The rhubarb is harvested by hand. Yorkshire forced rhubarb is renowned and well worth splurging on when it first appears.
Fascinating fact: During the Second World War the government controlled the price of Yorkshire forced rhubarb at one shilling (5p) per pound so everyone could afford it. Rhubarb became part of the staple diet of war time Britain. Source: Yorkshire Rhubarb
You can force rhubarb in your garden too.
Discard the leaves. Never eat these as they contain oxalic acid. If your rhubarb is fresh, there’s no need to peel. Simply chop into 3 cm pieces, sprinkle with sugar and bake in a dish in the oven for about 15 minutes or until soft or of course try my recipe!
Recipe: Rhubarb Almond Cake
I’ve been taking part in a food photography challenge #eatcaptureshare set by Kimberley of the Little Plantation. Luckily this has been for both amateurs and professionals. It’s been fun thinking about what to photograph. I photographed artichokes and asparagus for the green challenge.
I created this rhubarb recipe for the pink challenge. I really enjoyed making the pattern. The cake mixture is forgiving, however.. You can move the chunks around if they’re not spaced quite right! This recipe is suitable for vegetarians and those following a gluten free diet.
Rhubarb Almond Cake
- A rectangular tine 20 cm by 25 cm or similar
- Baking parchment
- Stand mixer or hand blender
- 750 gr rhubarb
- 150 gr ground almonds also known as almond flour
- 30 gr cornflour
- 3 large eggs about 150 ml
- 180 gr caster sugar
- 180 gr butter salted or unsalted
- 5 gr baking powder
- Line your baking tin with baking parchment
- Pre-heat your oven to 180°C
- In your stand mixer bowl (or equivalent) beat the butter and sugar together until soft
- Add all the remaining ingredients and beat well. Place into your prepared baking tin and smooth to cover the pan evenly.
- Now cut the rhubarb slices. These need to be cut diagonally at a 45° angle. With the longer side of your tin towards you, place in rows in a v shape. Don't worry if you don't place the slices correctly the first time, you can pick them out of the mixture and place back again. Continue until you have used all the slices up. If you have any remaining, bake separately
- Bake for 20 minutes in your preheated oven, then check by carefully inserting a knife into the cake mixture on the edge and then in the middle. It is likely to come out clean on the edge, not in the middle. Place bake in the oven and cook for a further 7 minutes and check again. It should be ready.
- This dessert is best eaten warm from the tin.
With the pink theme in mind, how about pink elderflower cordial?
Top baking tip: Have you discovered cake strips to ensure your cake bakes evenly? I bought mine some while ago – you can see them in use in the recipe, an updated version is now available from Amazon. Simply soak the strips and place them round your tin. They really work!