I would take a slice this fluffy rhubarb cake any day! Thanks so much for getting back to me and letting me know you liked the cake. Will defo try your recipe choclette, pinning, Angela x, Thanks Angela. Prep Time 15 mins Yes, I’ve made Nigella’s recipe a few times and your ginger addition sounds like a must. Thanks Lucy. Hi Beverley. Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. I love the sound of this, simple understated but still up there with the best of them. And so I did, yes ! Thanks for linking to my cake as well, you have so many rhubarb recipes! In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Hahaha Henk, you’d better get baking then 🙂. If you like this easy cake, check out my Blackberry Tea Cake. In a large bowl combine room temperature egg, sugar and vanilla and beat with an electric mixer until the mixture is thick, pale and is tripled in volume. They are on the cooling rack now …. Easy peasy. Read More, Copyright Choclette @ Tin and Thyme © 2020 - All Rights Reserved, Subscribe and receive my FREE 7 day vegetarian meal plan. Ingredients 1 cup granulated sugar 1 orange zested and juiced 1 cup unsalted butter cubed 1 teaspoon pure vanilla extract 1 ⅔ cups all-purpose flour 2 ½ teaspoons baking powder ¼ … Cream is cold after all. It’s a very nice cake and an easy one to make. Sorry to hear you’re feeling miserable and I hope you are well on the mend now. Just whip up some double cream along with a drizzle of rose syrup, a sprinkling of rose water or a drop of rose extract. I’m feeling all rhubarby right now. This means you don’t have to wait ages for the butter to become softened. Anyway it’s delicious so thank you for the recipe. A dollop of clotted or whipped cream makes a very nice addition. That cake looks perfect for an afternoon snack or a grab and go breakfast. Just to see what happens. I have a passion for flavour, cooking with the seasons, baking and chocolate. Carefully fold in the rhubarb with a spatula making sure not to deflate the bater. Carefully fold in chopped rhubarb with a spatula and put in the prepared pan. Chop the rhubarb into small pieces and stir into the cake mixture. While many of you are still battling snow storms we’ve been blessed with warmth, sunshine and blooming magnolias all over London! 6th June 2016 by Choclette Filed Under: Large Cakes. A perfect cake to serve with tea or as a … And I bet that spelt flour gives it such a wonderful extra flavour and texture. The cake has a slightly crunchy top enhanced by sprinkling a little sugar over it before baking. What a glorious cake, rhubarb is one of my favourite flavours and always reminds me of childhood and my parents growing it on the allotment. Keep practicing and before you know it you will be a contestant on Great British Bake Off. It is a plain old cake, but one of my favourites, nonetheless. Your email address will not be published. Instead of cardemom I used a bit of ginger, that’s all. It’s my absolute current favourite and if I had more rhubarb, I would be making it again this weekend too. Another question I get a lot is whether I grease my cake pans. Strawberry Rhubarb Layer Cake is both stunning and scrumptious. There can’t be too many rhubarb cakes in the world as I just love them, yours looks and sounds fabulous:-) Thank you for linking to mine:-), I’m with you on that one Camilla – bring on those rhubarb cakes 🙂. My mum will love it, I’m sure. But I’m pretty sure custard would work well too. Well hello, I am so happy you stumbled upon my blog. So, for this cake, no creaming of butter and sugar is required. I am Julia Frey, a London based recipe developer and photographer, and Vikalinka is my space to share my food with the world. Spoon batter over rhubarb mixture. But what’s so remarkable is that such an everyday cake can be so delicious. Make a … Now, you’ve got me wondering what Icelandic style jam is? , This cake is so dreamy and the texture looks so light and airy – I’m craving a nice slice with my afternoon tea! Pour the mixture into the prepared cake tin and bake in the preheated oven for about 25 minutes, or until golden and a skewer inserted comes out clean. In my book, you can’t go wrong with rhubarb. This gave it a subtle rosy flavour and an added air of sophistication. Just brought it out of the oven, it smells amazing. Really quite remarkable. I may have called this cake old fashioned, but in truth I just made it up. read more.. It wouldn’t be you if you didn’t try a few different versions. Now of course, I love it. Bake for 25 - 30 minutes or until golden-brown on top, the sponge comes away at the edges and is springy to the touch. You’ll find a few of them in a list further down the post. I want to start by saying that I didn’t invent Genoise as this is exactly what it is. I love spelt flour. I also substitued 25 % of the butter with yogurt. Prepare your cake tin by greasing it with oil or … Home » Recipes » Dessert » Cake » Rhubarb Cake Sharlotka, Published April 16, 2019 | Julia Frey (Vikalinka). When shopping for rhubarb, look for thick, firm and smooth stalks. I really like the sound of this – I am not a fan of very sweet cakes and I think the rhubarb would work so well! As usual I make the Nigella-Domestic-Goddess-recipe, which is very nice (add 2 tbsps of crystallized ginger and it will taste even better !! I just love old fashioned cakes like this – rhubarb is one of life’s pleasures and I can just imagine how wonderful this tastes with its crisp topping and soft interior. Rhubarb has a wonderfully long season in the UK. I have used this sponge recipe in many of my cakes, and inevitably I get feedback from some of my readers that the sponges either didn’t rise or came out dry. I love rhubarb, it’s colour, shape and taste. Thanks again, sure to become a favourite, looking forward to trying others from your blog. I both grease and flour my cake tins and my sponges still rise to incredible heights, and so will yours if you follow my instructions. it was the sort of cake everyone wanted the recipe when they tried it. With only five ingredients, it’s quick to make and good served either warm for pudding or at room temperature for afternoon tea. 3. Sprinkling the sugar over the top before baking will give additional crunch to the top. Now I am thinking of making it tomorrow! I didn’t have spelt flour so used all plain, I’m looking forward to trying it with spelt the next time. I’m Choclette, a vegetarian home cook and whole food recipe developer. https://www.foodtolove.co.nz/recipes/apple-and-rhubarb-sponge-31799 We’d be having it with lashings of cold custard… Thanks for sharing it for Simple and in Season! Though it may be old-fashioned, I’ve never tried rhubarb in a cake recipe – looks delish! I love the little crunch on top. 54 Comments Tagged With: rhubarb, spelt, Top of the Pops, Your email address will not be published. And yesterday I visited the good-looking goosekeeper in the next village and I got the last 8 eggs of the season for the price of 4 ! I've used rose sugar to great effect. Alternatively, omit this and sprinkle on a flavoured sugar after baking. It’s a classic sponge that is used in many European countries called Genoise. Hahaha and why not Henk? I love a simple cake which always goes down well with the family and this is the perfect contender! In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs. Required fields are marked *. oh wow this makes a fabulously moist and light cake! It’s a classic European recipe to this day very popular in France and Italy. Rhubarb has such a good flavour and the tartness works really well in cakes. Sounds delicious with plums, but I’d expect it to be less tart rather than more so. A good cake really needs no other adornment. I’ll make this recipe too then :)) Today I went to visit my neighbour and when I asked if he could spare some rhubarb, he told me to take as much as I needed. Add flour and baking powder through a sifter in 3 additions. Rhubarb … As usual, your alterations sound like good ones. Rhubarb is a hearty vegetable (not a fruit!) Looking forward to a large slice with some Greek yogurt on the side. Instructions. I’ve not tried freezing this, but it’s the sort of cake I think would freeze very well. When the idea for rhubarb sharlotka popped into my head I only had 3 eggs in the house, so I baked my first version with only 3 eggs instead of 5. Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Oh phew, glad they passed the Henk test, although I’m quite astonished not much got changed 😉. Sharlotka Cake is the everyday cake you’ve been looking for! Fold in the stewed rhubarb. ), but in your list of ‘other recipes’ in this post, I see some very interesting suggestions too ! The rhubarb hiding inside this rhubarb and orange cake is fruity and tart while the sponge is moist and sweet with a gentle orange kick. I have yet to try rhubarb but this sponge cake looks like the perfect start. So glad you and your colleagues liked it. Today I made it with 300g of plums from our garden, instead of rhubarb…..equally excellent but a little more tart. The nation’s sweet tooth has become even sweeter. Rhubarb Cake Sharlotka Published April 16, 2019 | Julia Frey (Vikalinka) Lighter than a cloud this sweet sponge is filled with tangy rhubarb creating a pleasing balance of tart and sweet. 1/3 cup (packed) … It’s a great way to use rhubarb when it’s season. Julia, your sharlotka looks so dreamy! I wasn’t allowed to be fussy though, so I had to eat it and lump it! Apple Spice Cake with Salted Caramel Drizzle, Mashed Potato Casserole with Mushrooms and Caramelised Onions, Combine your eggs and sugar and beat the mixture until it’s pale, thick and creamy and is tripled in volume. Modern cake recipes seem to have so much more sugar than they did when I was growing up. In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat 1 and 3/4 sticks … Just baked another 3 of these cakes (everybody loved the previous editons !, so I’m making some more as they are easy bakes and make nice presents). Unusually for me, I chose to use wholemeal spelt flour mixed with plain flour. The sponge is lightly flavoured with ground ginger and there are delicious flecks of chopped stem ginger throughout the cake along side chunks of rhubarb cake. Scrape the bottom to make sure all flour is incorporated. And by basics I mean, a simple sponge cake, my mom used to make at least once a week. Your tips on baking a sponge cake are so helpful. OK, I ‘get the message’ Choclette. Vegan rhubarb bundt cake is a fast sponge cake that is super juicy and moist with rhubarb. Rhubarb cake is one of my all time favourites and this looks spot on! I love your cake, it does remind me of those everyday cakes we ate as children, I’ll definitely be trying your recipe. So glad the recipes proved a hit with your friends and family. So when my mother in law, Liz, gave us 1.5 kg of her home grown rhubarb; I felt like a child in a sweet shop. Yum! The simplest and most delicious rhubarb cake you’re ever likely to bake. It’s quite a plain cake but this allows the rhubarb to sing, I like a cake that you can eat and not feel too guilty, I’d say it was quite a homely cake. read more.. « Malted Superfood Bars: Vegan Energy Boosts, Rhubarb Ginger Chutney – How to Easily Make Your Own ». https://www.goodfood.com.au/recipes/rhubarb-sponge-pudding-20111018-29v97 Sometimes it’s really nice to get back to basics. The version that survived in Russian uses no butter. Sieve in the flour and gently fold it in using a metal spoon. To compensate for it I added ½ tsp of baking powder and it turned out just as light and airy! Now I’m wanting cake 🙂 thanks for sharing! The answer is YES, I DO!! Only 6 ingredients. A Bit About Rhubarb. Rhubarb Upside Down Cake – A moist sponge made with fresh seasonal rhubarb and a gluten free strawberry and almond sponge (with real strawberry powder). If you were to make 2 rhubarb cakes to save on fuel, would it be OK to freeze one of them? I love rhubarb but for some reason have never tried it in a cake but can imagine it making a lovely flavoursome moist bake. This week we are basking in the sunshine, good mood and gorgeous seasonal produce, namely rhubarb. And the best thing is this cake is completely without refined sugar. Thanks for visiting Tin and Thyme. Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. If I am completely honest I didn’t see a huge difference between the two versions of this rhubarb cake in regards to the sponge itself but I did prefer the second one with more rhubarb. Bake in the preheated oven for 1 ¼ – 1 ½ hours until well risen and golden and a skewer inserted into the centre emerges clean and dry. Arrange the rhubarb over the cake base then drop the rest of the mixture over in spoonfuls, leaving gaps. What a delicious cake. Nice tip re the extra flour. Glad it worked and thanks for letting me know. It can be served warm or at room temperature. A really good cake! If overbaked, it will be dry. They all loved it, only crumbs left. … Hmmm, first thoughts are “not sure about the cold custard”, but on reflection I don’t know why I feel like that. It’s my favourite rhubarb cake and I’ve made a lot of them. Use spatula to fold the flour in very lightly. I would love to have a few slices of this cake with morning coffee right now , Ah, this cake is a perfect breakfast cake and so quick to whip up! The whole house is smelling of rhubarb, as I’m cooking (Icelandic style) jam. The second time I made this cake, I scattered a little homemade rose sugar over the top. I’ve made many rhubarb cakes and this is the best one ever – plain but delicious. with a tangy sour taste with a consistency similar to celery. This version combines a light sponge cake made with white spelt flour, a sweet and tart … What a glorious bake! Woohoo, thanks Annette. This time I didn’t change much. Sounds totally divine. Instead you rub the cold butter into the dry ingredients with your fingertips. Thanks Brandie – it’s definitely perfect for an afternoon treat 🙂. Recipe originally published in 04/2017. 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups) Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. I’m off work with a chest infection and feeling miserable so thanks for cheering me up with great cake. If over-mixed, the batter will deflate and will not rise. This recipe is a little trickier than most common cakes out there but the final result is well worth it, so I hope you give it a try. Place the sliced rhubarb evenly on the bottom of a pan sprinkle over the caster sugar and water Over a medium heat, bring the pan up to a simmer - stirring gently to allow the sugar to dissolve - for 5-7 minutes until the rhubarb has softened but hasn't lost its shape While still hot, spoon the rhubarb and syrup over one of the sponge layers. So is this cake a dessert? Spoon the fruit over the base of a shallow 2 litre baking dish (the shallower the dish, the quicker the … I think it’s probably best eaten fresh and warm and would be great with cream or custard as a pudding, great for “soup and pudding nights” I prefer cakes without frosting…don’t get me wrong, buttercream frosting is always sexy and beautiful to stare at, but not sure that’s for me to eat…so this is my kind of cake…a real cake and treat! Lower the heat and … It is really simple, and only takes about 15 minutes to prepare and 30 minutes to cook. Mind you this one, simple as it is, is pretty special. The simplest and most delicious rhubarb cake you're ever likely to bake. I promised him a piece of cake too. Oh! Updated in 04/2019. Thanks for the feedback Elizabeth. Oh, you’re missing a treat Kari, rhubarb cakes are some of the best out there and this one is particularly good 😉, it looks yummy,im going to try and make it at the weekend. Stir in the eggs … Perfecting it takes patience and a light hand. allrecipes.co.uk/recipe/43568/easy-rhubarb-sponge-cake.aspx Do try a rhubarb cake, they are one of the best; its the tart contrast to the sweetness which is so good. Lastly, don’t get discouraged if at first you don’t succeed. I make it now with 100% wholemeal spelt, but not tried reducing the sugar. Make a well in the centre and add the eggs. P.s. I think it would be a different cake, but equally delicious I’m sure. Thanks Kate. It’s my favourite rhubarb cake. I can’t get enough of rhubarb at this time of year. In the form of a cake recipe – looks delish center comes out clean glad they passed the Henk,! Just brought it out of the Pops, your email address will not rise by eating it for cheering up!, but my neighbour gave me a large bowl, stir together a! Flat bladed knife until it all comes together or via social media too and the... ’ re feeling miserable so thanks for letting me know of the temperature! 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