I can highly recommend trying this delicious French ‘quick cake’. You can customise it through the seasons, swapping apples or plums for rhubarb.
SERVES 8
Preparation time: 15 minutes
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Cooking time: 30 minutes
Ingredients
- 150g (5oz) sugar, plus 2 tbsp for top of rhubarb
- 3 eggs
- 3 tbsp butter, melted
- 2 tbsp buttermilk (or milk)
- ½ vanilla pod, seeds scraped out (or 1 tsp vanilla bean paste)
- 150g (5oz) plain flour
- 1 tsp baking powder
- Pinch of salt
- 200g (7oz) diced rhubarb
Method
1. Preheat oven to 180C/fan 160C/gas 4, and grease and line a 20 or 23cm (8 or 9in) baking tin.
2. In a large bowl whisk the eggs and the sugar until light.
3 Add the melted butter, vanilla and milk, stirring to combine.
4. Mix in the flour, baking powder and salt. Mix until combined, but don’t over stir.
5. Pour the mixture into the cake tin and scatter the diced rhubarb on top. Sprinkle with two tablespoons of sugar.
6. Bake in the oven for 30 minutes or until a knife inserted comes out clean.
Nothing tastes better than homegrown! If you’ve ever thought about growing your own fruit and veg, Kitchen Garden Magazine is the place to start!
