Rhubarb season is in full bloom and we are so here for it. This is a beautiful rhubarb cake Sue's mom made for us and it lived a full life of about 5 minutes before being devoured by us, an almost 2 year old girl and herself.
If you like a rhubarb cake that tastes slightly cinnamony yet still very springy, is crumbly on the outside but perfectly sweet and juicy on the inside, and if you like cakes that look beautiful and taste even better with a little bit of whipped cream, then this recipe is for you. All you need is yummy farmer's market rhubarb and the rest you most probably already have at home.
Here's what you'll need:
For the shortcrust pastry:
- 210g flour
- 125g butter, cut into little pieces, cold
- 50g sugar
- 1 egg
- a dash of salt
For the filling: - 4-5 rhubarb stalks, washed and trimmed, cut into 2cm pieces
- 2 tbsp. sugar
- 1 tsp. cinnamon - 3 ladyfingers, crumbled 1) Combine all above ingredients together with your hands. Wash your hands with very cold water first, so the dough doesn't become too warm. Also make sure not to overdo it, just lightly crumble everything together with your fingers (otherwise the dough will become too pasty!) 2) Place the dough in a little dish and refrigerate for about an hour. 3) Grease a cake tin (about 24-26cm) 4) Divide the dough into two halves. Use one half for the bottom of your cake tin. 5) Scatter the ladyfinger crumble across the shortcrust pastry (the crumble will absorb the excess rhubarb juice during baking so that the cake base remains nice and crispy). 6) Combine the sliced rhubarb with cinnamon and sugar in a bowl and spread on the cake base. 7) Now grab the other half of the dough and cover the cake. It should lie firmly on the rhubarb. Cut off any excess dough at the edges and press the edges of the dough cover lightly against the edges of the base dough. 8) Bake at 180 degrees for about 40 minutes until golden brown. 9) Sprinkle with icing sugar and enjoy with a big shmear of whipped cream!