Rhubarb pound cake

Rhubarb pound cake

From
Harvest
Serves
6–8
Photographer
Emilie Guelpa

Studded with tart rhubarb, this is a heavy, dense cake in the most satisfying of ways. It's perfect with a cup of tea.

Ingredients

Quantity Ingredient
365g caster sugar
250g rhubarb stalks, cut into 2 cm pieces
250g butter, softened
4 eggs
250g self-raising flour
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Grease and line a 22 cm round cake tin.
  2. Combine 115 g of the caster sugar with 250 ml water in a saucepan and bring to the boil over high heat. Reduce the heat, add the rhubarb and cook for 3–4 minutes, stirring occasionally, until the rhubarb is just soft. Remove the rhubarb and allow to cool before using.
  3. Cream the butter and remaining caster sugar in a bowl until light and fluffy. Add the eggs, one at a time, allowing each one to be incorporated before adding the next. Carefully fold through the self-raising flour.
  4. Gently combine the poached rhubarb, setting aside a few pieces for the top of the cake.
  5. Pour the batter into the prepared tin. Top with the reserved rhubarb and bake for 40 minutes, or until the cake is cooked through. Dust with icing sugar to serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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