How to make rhubarb and cinnamon cake

Rhubarb & Cinnamon Cake

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! 

Rhubarb & Cinnamon Cake

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.  

Mixing the créme fraiche in
Mixing the créme fraiche in
Rhubarb and cinnamon cake
A cross between a pudding and a cake. Good warm and cold.
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3524 calories
645 g
564 g
83 g
59 g
48 g
1536 g
4154 g
395 g
3 g
28 g
Nutrition Facts
Serving Size
1536g
Amount Per Serving
Calories 3524
Calories from Fat 732
% Daily Value *
Total Fat 83g
128%
Saturated Fat 48g
240%
Trans Fat 3g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 564mg
188%
Sodium 4154mg
173%
Total Carbohydrates 645g
215%
Dietary Fiber 17g
69%
Sugars 395g
Protein 59g
Vitamin A
62%
Vitamin C
73%
Calcium
117%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 80g butter
  2. 300g plain flour
  3. 380g brown sugar
  4. 2 eggs
  5. 1 drop vanilla essence
  6. 1 tsp salt
  7. 1 tsp bicarbonate soda
  8. 1 tsp ground cinnamon
  9. 1 lemon, zested
  10. 1 cup créme fraiche
  11. 400g rhubarb, cut into 1 cm pieces
  12. 1 tbsp icing sugar to top
Instructions
  1. 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. 2. Cream the remaining butter and sugar then mix in eggs and vanilla essence.
  3. 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. 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. 5. Bake for 1 hr and 15 mins or until a skewer comes out clean.
Adapted from The Cook's Companion
beta
calories
3524
fat
83g
protein
59g
carbs
645g
more
Adapted from The Cook's Companion
Gourmet Chick http://www.gourmet-chick.com/

4 comments

  1. It looks like a delicious and moist cake! Very fitting for your fine homegrown produce.
    At first I wondered if the garden was worth the cost too, but having fresh items to pick in an emergency is a godsend. I know we always have a salad growing in the garden.

  2. This sounds gorgeous. I like how it almost changes into a different dessert over time!

  3. I made this cake for after-tennis supper last night and it disappeared rather quickly to rave reviews and most people had a second piece!

    1. Em – So glad to hear you liked it!

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