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Rhubarb and walnut cake is a delicious way to use rhubarb. The tart rhubarb blends well with the sweet cake and the crunch of walnuts.
At the weekend I went on an epic walk with my son. We ended up at the farm shop and as well as buying an enormous cabbage I also bought some rhubarb. I had been very pleased with my attempt at rhubarb fool and I got masses of rhubarb from the farm shop at the same price as three stalks from the supermarket.
I wondered if it was possible to make a rhubarb cake and how it would taste. In order to find out I tried making a rhubarb and walnut cake. Slices of rhubarb mix in with the cake mixture as it cooks. The sweetness of the cake works well with the tang of the rhubarb.
Rhubarb and Walnut Cake
The cake is really easy to make. Just cream together the butter and sugar until soft. The recipe uses golden syrup to sweeten it as well as sugar. This helps to sweeten the rhubarb which can be a little tangy. A couple of teaspoons of mixed spice add a hint of warmth to the taste. Add the rest of the ingredients into the mixture and mix until soft. Finally chop the rhubarb into small chunks and stir it though the cake.
As the cake bakes a lovely smell will waft round the house making you want to eat the cake straight from the oven. It actually works well warm with some custard. If you are able to resist then serve the cake cold with a nice cup of tea.
Rhubarb and Walnut Cake Recipe
- 140g (5 oz) butter
- 300g (10 oz) self raising flour
- 2 teaspoons mixed spice
- 1 teaspoon ginger
- 100g walnuts
- 100g ( 4 oz) brown sugar (or sugar substitute)
- 250g ( 8 oz) Golden Syrup
- 1 teaspoon bicarbonate of soda
- 2 eggs
- 300g (10 oz) rhubarb
- 100 ml ( 4 fl oz) water
- Preheat the oven to 160 C, Gas Mark 4
- Grease a loaf tin or line with baking paper
- Beat the butter and sugar together until creamy then add the golden syrup and spices.
- Add the flour, eggs, bicarbonate of soda, walnuts and water
- Mix until smooth
- Cut the rhubarb into 2cm chunks and gently stir though the mixture.
- Place the mixture in the tin and bake in the oven for 50 – 60 minutes until risen and a knife placed though the centre comes out clean.
- Let stand in the tin for about ten minutes then turn out onto a wire rack to cool.
I was really pleased how well the cake turned out. I thought the rhubarb might be too bitter to use in a cake but it actually adds a touch of sweetness and moisture to each mouthful. This works well with the crunch of the nuts. Definitely one I will try again. What is your favourite rhubarb recipe? Let me know below.