I have to admit that I have not cooked or eaten rhubarb for years. I used to love it, but that was in the “sweet” form and the “yoghurt” form. My problem with rhubarb is not so much the flavour but the stringy texture and rather dull colour it produces once it is cooked. I have since learned that it can be roasted which often helps it keep the beautiful deep rose colour that I so love about rhubarb in it’s uncooked state.
Still, I always like to come back and re-visit ingredients that aren’t strictly my favourite. That is what I have done here because I never like to admit to disliking any foods! The result is a cake that is scrumptious. Initially I was thinking ginger, pistachios, cardamom to add an aromatic spice twist to this very British of ingredients.
What I plumped for in the end was a flavouring that, again, I have come back to recently. And that is Rosewater. I had used it in my Turkish Delight post HERE and it has been sitting in the cupboard ever since! I must admit I did want to pair it with a cardamom spiced sponge but in the end the combination of orange and honey as well as nutty brown and white flour in the cake batter.
The reason for my giving rhubarb another try is that it is the “OneIngredient” chosen by Working London Mummy for this month’s challenge. That is also part of the reason why I love blogging so much. It often gets me cooking and experimenting with recipes and ingredients I may not otherwise have tackled. And it’s so good for expanding my repertoire of techniques too. Over the last year, I have tried out so many new breads, pastries cakes, relishes and savoury dishes which will come in very handy for all the cookery lessons I hope to teach in my new career as a cookery tutor.
Sticky Rhubarb, Rose & Honey Cake
Ingredients :- Makes 1 cake
For roasting the rhubarb :-
1×400 packet or rhubarb
Large handful of sugar
Juice of 1 large orange
Generous squeeze of honey
1 capful of Rosewater
For the cake batter :-
6oz Stork Marge
3oz white self raising flour
3oz wholemeal self raising flour
Zest of 1 orange
splash of orange juice & 2 tbsp honey
To roast the rhubarb :-
Pre-heat the oven to 180 degrees
Chop the rhubarb into thumb sized pieces and place in a roasting tray.
Add a handful of sugar and the juice of an orange.
Stir to combine then cover with tin foil and roast in the oven for 20/25 minutes.
When it is cooked, add the honey and Rosewater.
Stir it through and break up the rhubarb so that it turns into a rough looking puree. Cool. (leave oven on for the cake)
For the cake batter :-
Combine all the cake ingredients into a bowl and whisk together or use a kitchen mixer/processor to do this.
Butter a pie dish and place the rhubarb puree in the dish.
Put the cake batter on top of the rhubarb and smooth it over to cover the layer of rhubarb beneath.
Bake in the oven until the sponge is cooked. Mine took around 50 minute as the pie dish I used was made of thick china. A cake tin would probably take less time to cook.
The cake looks like an upside down pudding when it comes out of the oven with the layer of sticky rhubarb beneath a thick layer of citrussy sponge. It was very good with cream poured over it although custard would be a fantastic partner too.
The children loved this which came as a surprise to me but a very welcome one! There is a very small patch of rhubarb growing on the allotment that I shall now be turning into all sorts of pies, jams and chutneys as I have heard it grows and expands easily. That now makes me happy. Before taking on this challenge, I am not so sure it would have!