Rhubarb and rye cake

Recipe by:

The combination of nutty rye with the bright tartness of rhubarb is the perfect contrast between rich, acidic and sweet flavours

Rhubarb and rye cake

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 200°C.

  2. Cream the butter and both types of sugar until smooth.

  3. In a separate larger bowl, mix together the flours, salt, baking powder and bicarbonate of soda.

  4. Mix the eggs into the butter and sugar one at a time, beating until well combined. Add the 1/3 of the flour mixture into the butter, sugar and egg mixture, folding it in until well combined.

  5. Mix together the milk and orange juice and slowly beat into the mixture.

  6. Fold in the rest of the flour mixture.

  7. Butter a 9-inch springform cake tin and pour the batter in. Spoon the compôte on top of the batter and then swirl it into the batter until marbled.

  8. Bake for 45-50 minutes until the top is golden brown.

  9. Let the cake cool on a wire rack and then turn it out onto a serving plate. You can serve it warm with some crème fraîche, cream or vanilla icecream.

Ingredients

  • 200g cream flour

  • 200g rye flour

  • 1 tsp baking powder 

  • 1 tsp bicarbonate of soda

  • salt

  • 100g caster sugar

  • 50g brown sugar

  • 150g butter

  • 2 eggs

  • juice from ½ orange

  • 200ml milk

  • rhubarb compôte

Method

  1. Preheat the oven to 200°C.

  2. Cream the butter and both types of sugar until smooth.

  3. In a separate larger bowl, mix together the flours, salt, baking powder and bicarbonate of soda.

  4. Mix the eggs into the butter and sugar one at a time, beating until well combined. Add the 1/3 of the flour mixture into the butter, sugar and egg mixture, folding it in until well combined.

  5. Mix together the milk and orange juice and slowly beat into the mixture.

  6. Fold in the rest of the flour mixture.

  7. Butter a 9-inch springform cake tin and pour the batter in. Spoon the compôte on top of the batter and then swirl it into the batter until marbled.

  8. Bake for 45-50 minutes until the top is golden brown.

  9. Let the cake cool on a wire rack and then turn it out onto a serving plate. You can serve it warm with some crème fraîche, cream or vanilla icecream.