Plot to plate

Rhubarb and Orange Cake

Perfect for using forced rhubarb and equally good as a hot pudding with cream or ice cream or cold as a cake this cake has a unique texture that is almost brownie like and will keep for up to a week getting moister with storage.

1 x 8″ square cake

125g unsalted butter, melted

185g golden caster sugar

2 eggs

2 tsp vanilla extract

Zest of one orange

150g plain flour

1 1/2 tsp baking powder

1 tsp salt

200g rhubarb stalks, sliced

50g caster sugar

Juice of half an orange

– Heat the oven to gas mark 5 / 190C and line an 8″ square baking tin. 

– In a medium sized mixing bowl combine the butter and sugar. 

– Add the eggs, vanilla and orange zest and stir well to combine. 

– Fold in the flour and baking powder. 

– Scrape the batter into the prepared tin. 

– In a small mixing bowl combine the rhubarb, sugar and orange juice and mix well.  

– Place the rhubarb evenly over the top of the cake batter. 

– Bake for 30-40 minutes until the centre is set. 

– Either allow to cool completely or serve warm as a pudding. 

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