We are celebrating this year because our rhubarb is finally mature and we can harvest it and bake with it this year. Tim made a desert last weekend from one of his mother's classic recipes but this weekend he ventured out with something different.
8 Tablespoons unsalted butter, softened, plus extra for greasing
2 eggs
3/4 cup white flour
1½ tsp baking powder
Pinch salt
2/3 cup honey
Grated zest 1 lemon
Juice ½ lemon
1 tbsp milk
1 cup of rhubarb, cut into chunks
3 tbsp rum
Greek yoghurt, to serve
- Preheat the oven to 350F. Grease and line the base of a 8" loose-based cake tin. In a large bowl, beat the butter with electric beaters until light and fluffy. Gradually beat in the eggs.
Add the flour, baking powder, salt, honey and lemon zest and juice. Fold in the milk. Tip the cake batter into the prepared tin and smooth the top.
Toss the rhubarb in 1 tbsp of sugar and use to top the batter. Dust with the remaining 2 tbsp of sugar. Bake for 25 to 30 minutes.
Allow to cool on a wire rack before removing from the tin. Serve with Greek yoghurt.
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