So far building a vegie box hasn’t exactly been a cost effective exercise. Even though Meat-and-Three-Veg made the whole thing himself it was still an expensive exercise when you take into account the timber and soil and our produce so far hasn’t been bountiful. We’ve had lots of herbs and lettuce but only small harvests of peas and tomatoes. Finally though we’re starting to get some action from our rhubarb plants. I’m trying not to think about the fact each stalk of rhubarb probably cost about $50 to produce at this stage!
I didn’t want to make just any old rhubarb crumble and thought a cake would be a better way to show off this extra special rhubarb. This recipe is based on a classic by Stephanie Alexander in the bible of cooking, The Cook’s Companion. It can be served warm as a pudding with ice-cream or leave it a few days in a cake tin so it settles and becomes quite dense, perfect with a cup of tea.
- 80g butter
- 300g plain flour
- 380g brown sugar
- 2 eggs
- 1 drop vanilla essence
- 1 tsp salt
- 1 tsp bicarbonate soda
- 1 tsp ground cinnamon
- 1 lemon, zested
- 1 cup créme fraiche
- 400g rhubarb, cut into 1 cm pieces
- 1 tbsp icing sugar to top
- 1. Preheat oven to 180c and grease a springform cake tin with 20g of the butter and dust the tin with a little of the flour.
- 2. Cream the remaining butter and sugar then mix in eggs and vanilla essence.
- 3. Sift remaining flour, salt bicarbonate of soda and cinnamon into a bowl then add to butter, sugar and egg mixture and mix well.
- 4. Gently mix in lemon zest, créme fraiche and rhubarb and then pour into prepared tin. The mixture will be quite thick at this stage.
- 5. Bake for 1 hr and 15 mins or until a skewer comes out clean.