Keep practicing and before you know it you will be a contestant on Great British Bake Off. What a glorious bake! Tonight I’ll probably make two more of these cakes. read more.. Recipe originally published in 04/2017. I sort of get carried away with adding lots of unusual ingredients and trying out different methods, but this is as good as anything I’ve made. Oh that’s interesting Linda, thanks for letting us know. Carefully fold in chopped rhubarb with a spatula and put in the prepared pan. But what’s so remarkable is that such an everyday cake can be so delicious. I’ll make this recipe too then :)) Today I went to visit my neighbour and when I asked if he could spare some rhubarb, he told me to take as much as I needed. Oh phew, glad they passed the Henk test, although I’m quite astonished not much got changed 😉. A perfect cake to serve with tea or as a … I especially love the pretty pink bits showing through and the idea of a crisp top! Gently and carefully fold in flour with a spatula after each addition, making sure not to deflate the batter or the sponge will not rise. I’m off to friends for tea today and will be making one. This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat 1 hr and 10 mins I have many more rhubarb recipes than these ones Lucy, these are just the cakes 😉. Now I’m wanting cake 🙂 thanks for sharing! It’s a classic European recipe to this day very popular in France and Italy. Make a well in the centre and add the eggs. ), but in your list of ‘other recipes’ in this post, I see some very interesting suggestions too ! (Read the recipe notes in the main body of the post). With only five ingredients, it's quick to make and good served either warm or cold for pudding or afternoon tea. It’s good for both in my opinion, so I’ll leave this one for you to decide. Instead you rub the cold butter into the dry ingredients with your fingertips. OK, I ‘get the message’ Choclette. In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs. This easy Rhubarb cake is moist and delicious every time. Will defo try your recipe choclette, pinning, Angela x, Thanks Angela. Rhubarb has such a good flavour and the tartness works really well in cakes. Another question I get a lot is whether I grease my cake pans. I’m Choclette, a vegetarian home cook and whole food recipe developer. 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups) 3. It starts in April and goes on until September, but it’s probably at its best now in June. When shopping for rhubarb, look for thick, firm and smooth stalks. I love a simple cake which always goes down well with the family and this is the perfect contender! Now let’s talk about the technique. Tart, garden-fresh rhubarb and a sweet sugary topping make this cake perfection. Now I am thinking of making it tomorrow! Perfecting it takes patience and a light hand. What a glorious cake, rhubarb is one of my favourite flavours and always reminds me of childhood and my parents growing it on the allotment. I’ve not tried freezing this, but it’s the sort of cake I think would freeze very well. Obviously I’d recommend this one as a starter though 😉. Combine flour and baking powder and add to the egg mixture through a flour sifter in three additions. I’m sending this remarkable cake off to Katie at Feeding Boys for Simple and in Season. I’m off work with a chest infection and feeling miserable so thanks for cheering me up with great cake. We do not need dairy products, margarine, oil or the like for this rhubarb bundt cake. Home » Recipes » Dessert » Cake » Rhubarb Cake Sharlotka, Published April 16, 2019 | Julia Frey (Vikalinka). Now, you’ve got me wondering what Icelandic style jam is? I think I might add rose again, though I quite like the idea of your ginger – hmmm! I am Julia Frey, a London based recipe developer and photographer, and Vikalinka is my space to share my food with the world. I promised him a piece of cake too. So glad you and your colleagues liked it. This means you don’t have to wait ages for the butter to become softened. and looking good. It’s a fabulous cake and as I’ve just been given some more rhubarb I can see another one coming along very soon 🙂. The texture of this cake is my favourite part, Laura! The tartness of the rhubarb dances on the tongue. It is a plain old cake, but one of my favourites, nonetheless. Maybe I’ll even try to make a glutenfree version as well, using a combination of corn flour/ground almonds and rice flour. it was the sort of cake everyone wanted the recipe when they tried it. Or is it best left for afternoon tea? https://www.foodtolove.co.nz/recipes/apple-and-rhubarb-sponge-31799 Hahaha Henk, you’d better get baking then 🙂. Lower the heat and … Vegetarian food blog showing you how to create simple delicious and nutritious whole food recipes of all types. No, I am not trying to rub it in…please hear me out. Really quite remarkable. While many of you are still battling snow storms we’ve been blessed with warmth, sunshine and blooming magnolias all over London! And I bet that spelt flour gives it such a wonderful extra flavour and texture. Sharlotka Cake is the everyday cake you’ve been looking for! Vegan rhubarb bundt cake is a fast sponge cake that is super juicy and moist with rhubarb. We found that a dollop of whipped cream made a fine accompaniment. I just love old fashioned cakes like this – rhubarb is one of life’s pleasures and I can just imagine how wonderful this tastes with its crisp topping and soft interior. Looking forward to a large slice with some Greek yogurt on the side. Sounds delicious with plums, but I’d expect it to be less tart rather than more so. Bake for 40-45 minutes until golden and the cake tester comes out clean. The simplest and most delicious rhubarb cake you’re ever likely to bake. I made this rhubarb cake twice in one week partially because I wanted to get the recipe just right but also because my kids begged me for more! Let me know what decision you come to. Lastly, don’t get discouraged if at first you don’t succeed. Woohoo, thanks Annette. They all loved it, only crumbs left. Sprinkle the remaining tsp of sugar over the top. Thanks for the recipe. Just brought it out of the oven, it smells amazing. Leave to cool for about ten minutes, then turn out onto a wire rack to cool completely. Though it may be old-fashioned, I’ve never tried rhubarb in a cake recipe – looks delish! This time I didn’t change much. I have yet to try rhubarb but this sponge cake looks like the perfect start. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. I haven’t yet tried some of the other old fashioned wheat varieties though and really should. I love spelt flour. Mind you this one, simple as it is, is pretty special. You’ll find a few of them in a list further down the post. 6th June 2016 by Choclette Filed Under: Large Cakes. In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat 1 and 3/4 sticks … Easy peasy. So glad the recipes proved a hit with your friends and family. The simplest and most delicious rhubarb cake you're ever likely to bake. I make it now with 100% wholemeal spelt, but not tried reducing the sugar. Yum! Your tips on baking a sponge cake are so helpful. oh wow this makes a fabulously moist and light cake! The nation’s sweet tooth has become even sweeter. It’s my absolute current favourite and if I had more rhubarb, I would be making it again this weekend too. They are on the cooling rack now …. I used to make a fabulous rhubarb and ginger cake, but I’ve never blogged it and haven’t made it for years. Copyright © 2020 Vikalinka on the Brunch Pro Theme. I used all wholemeal spelt and 3 tsp baking powder and reduced the sugar down to 80g( half unrefined caster/half coconut sugar) and it was utterly delicious.Thanks for such a great way to use up some of my rhubarb glut! Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Comment document.getElementById("comment").setAttribute( "id", "afca0772060887b60fa0c593aa0831c1" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. Hmmm, first thoughts are “not sure about the cold custard”, but on reflection I don’t know why I feel like that. Lightly beat the eggs together in a separate bowl and add a little at a time until fully combined. Thanks Kate. Make sure the oven temperature is at a steady 350F/180C. It is really simple, and only takes about 15 minutes to prepare and 30 minutes to cook. I have however, made it with butter in the past and found it to make no difference, so I reverted back to the version I grew up with. What a lovely cake to make use of the season’s rhubarb! If I am completely honest I didn’t see a huge difference between the two versions of this rhubarb cake in regards to the sponge itself but I did prefer the second one with more rhubarb. I want to start by saying that I didn’t invent Genoise as this is exactly what it is. The second time I made this cake, I scattered a little homemade rose sugar over the top. More Everyday Cakes for Tea and Coffee Time. Just brought a piece of cake and some muffins (the ones with rhubarb and white chocolate) to my neighbours. P.s. I know what you mean Angie. Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Place the sliced rhubarb evenly on the bottom of a pan sprinkle over the caster sugar and water Over a medium heat, bring the pan up to a simmer - stirring gently to allow the sugar to dissolve - for 5-7 minutes until the rhubarb has softened but hasn't lost its shape While still hot, spoon the rhubarb and syrup over one of the sponge layers. Instead of cardemom I used a bit of ginger, that’s all. Just whip up some double cream along with a drizzle of rose syrup, a sprinkling of rose water or a drop of rose extract. Bake in the preheated oven for 1 ¼ – 1 ½ hours until well risen and golden and a skewer inserted into the centre emerges clean and dry. All you need to do then, is stir in the rhubarb pieces followed by the eggs. Traditionally this recipe calls for 5 or 6 eggs, no rising agents like baking powder or baking soda, the rise of the sponge comes from the air that gets beaten into eggs. I’m feeling all rhubarby right now. Here you’ll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat. Scatter over the … Updated in 04/2019. I really like the sound of this – I am not a fan of very sweet cakes and I think the rhubarb would work so well! And yesterday I visited the good-looking goosekeeper in the next village and I got the last 8 eggs of the season for the price of 4 ! Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Rhubarb cake is one of my all time favourites and this looks spot on! I love your cake, it does remind me of those everyday cakes we ate as children, I’ll definitely be trying your recipe. It’s my favourite rhubarb cake and I’ve made a lot of them. This would be easy to make vegan. Apple Spice Cake with Salted Caramel Drizzle, Mashed Potato Casserole with Mushrooms and Caramelised Onions, Combine your eggs and sugar and beat the mixture until it’s pale, thick and creamy and is tripled in volume. Clean rhubarb and cut each stalk into small chunks. I added half a tsp of ginger and mixed spice then laughed when I saw the comments about the other tweaking that went on. The cake more than doubled in size during baking and had the consistency of a cloud, I kid you not, but interestingly enough, all rhubarb ended up at the bottom, just like in the traditional apple sharlotka. This week we are basking in the sunshine, good mood and gorgeous seasonal produce, namely rhubarb. Alternatively, omit this and sprinkle on a flavoured sugar after baking. Rhubarb season is nearly finished, but my neighbour gave me a large bunch yesterday. I love the little crunch on top. Stir together with a flat bladed knife until it all comes together. Welcome to my award winning blog. Pour the mixture into the prepared cake tin and bake in the preheated oven for about 25 minutes, or until golden and a skewer inserted comes out clean. Sharlotka cake is so simple; it only calls for 6 ingredients but it is also glorious in its simplicity! Modern cake recipes seem to have so much more sugar than they did when I was growing up. Ingredients 1 cup granulated sugar 1 orange zested and juiced 1 cup unsalted butter cubed 1 teaspoon pure vanilla extract 1 ⅔ cups all-purpose flour 2 ½ teaspoons baking powder ¼ … If you were to make 2 rhubarb cakes to save on fuel, would it be OK to freeze one of them? Strawberry Rhubarb Layer Cake is both stunning and scrumptious. I’ve just pulled my rhubarb washed and cut it, made this cake. So is this cake a dessert? Do try a rhubarb cake, they are one of the best; its the tart contrast to the sweetness which is so good. If you like the idea of a rose enhancement, but don’t have any rose sugar, rose cream makes a delicious alternative. Well hello, I am so happy you stumbled upon my blog. So when my mother in law, Liz, gave us 1.5 kg of her home grown rhubarb; I felt like a child in a sweet shop. Hi Beverley. Thanks for visiting Tin and Thyme. Fold in the stewed rhubarb. 54 Comments Tagged With: rhubarb, spelt, Top of the Pops, Your email address will not be published. I prefer cakes without frosting…don’t get me wrong, buttercream frosting is always sexy and beautiful to stare at, but not sure that’s for me to eat…so this is my kind of cake…a real cake and treat! It wouldn’t be you if you didn’t try a few different versions. This recipe is a little trickier than most common cakes out there but the final result is well worth it, so I hope you give it a try. I would take a slice this fluffy rhubarb cake any day! Sharlotka Cake is the everyday cake you’ve been looking for! Rhubarb Forced rhubarb (when in season) would give pretty pink flecks to this cake but I prefer the common garden rhubarb which has lots of sharp flavour to offset the sweet sponge Spoon batter over rhubarb mixture. Rhubarb is a hearty vegetable (not a fruit!) Thanks, I will try it and freeze one for later. My recipe uses only five ingredients too: flour, butter, sugar, eggs and rhubarb. My mum will love it, I’m sure. Oh! It’s such an old fashioned vegetable, but it seems to be making a comeback, which is ace. Lighter than a cloud this sweet sponge is filled with tangy rhubarb creating a pleasing balance of tart and sweet. « Malted Superfood Bars: Vegan Energy Boosts, Rhubarb Ginger Chutney – How to Easily Make Your Own ». I love the sound of this, simple understated but still up there with the best of them. Thanks Lucy. Divide between the two tins and bake in the lower part of your oven for 12-18 mins until a skewer or … The answer is YES, I DO!! To compensate for it I added ½ tsp of baking powder and it turned out just as light and airy! Great served cold as a snacking cake, or warm from the oven with a scoop of ice cream. , This cake is so dreamy and the texture looks so light and airy – I’m craving a nice slice with my afternoon tea! Sometimes it’s really nice to get back to basics. Would be great to hear how you get on with it. Prepare your cake tin by greasing it with oil or … Rhubarb Cake Sharlotka Published April 16, 2019 | Julia Frey (Vikalinka) Lighter than a cloud this sweet sponge is filled with tangy rhubarb creating a pleasing balance of tart and sweet. It’s a great way to use rhubarb when it’s season. It’s my favourite rhubarb cake. Hahaha and why not Henk? read more.. I can’t get enough of rhubarb at this time of year. The rhubarb hiding inside this rhubarb and orange cake is fruity and tart while the sponge is moist and sweet with a gentle orange kick. It’s quite a plain cake but this allows the rhubarb to sing, I like a cake that you can eat and not feel too guilty, I’d say it was quite a homely cake. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. I love rhubarb but for some reason have never tried it in a cake but can imagine it making a lovely flavoursome moist bake. I wasn’t allowed to be fussy though, so I had to eat it and lump it! I haven’t made one this year, but I really think I should. Ingredients 215 g Dark brown sugar 85 g Butter 2 Eggs large 1 tsp Vanilla extract 3 tbsp Natural Yoghurt 195 g Plain flour 1 1/2 tsp Baking powder 1 tsp Cinnamon 1/2 tsp Ground ginger 1/2 tsp Ground … Thanks again, though I quite like the idea of a crumble rhubarb. 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