Baking & Bread
Puddings & Desserts
A recent text from my former colleague, Clare, asking me if I had any rhubarb recipes reminded me that I’d never got round to sharing my gorgeous Rhubarb Traybake recipe on A Cook’s Plot. So I texted her back with the recipe and made a mental note to post it here as soon as I had the chance. A couple of hours later, she emailed with some lovely before and after photos of the bake. In the subject line of her email she’d just put ‘Yum’, which I thinks say it all!
I didn’t think I’d ever taken a photo of it myself but I’ve just found one - and have realised that I forgot to add flaked almonds to the list of ingredients when I sent the recipe to Clare. So my version is the main photo and Clare’s, minus almonds, is below (along with her ‘before’ photo of the bake about to go into the oven). It look pretty more-ish to me, with or without the nuts on top!
Clare left out the ginger as she’s not keen on it but said the bake was still really good, so I’ve put ginger in the recipe now as an ‘optional’ ingredient. Enjoy!
Chop the rhubarb and put in a bowl with the lemon juice. Set aside. Beat together the flour, soft butter, caster sugar, eggs and vanilla essence.
Fold in half the rhubarb and spread the mixture into a lined rectangular tin (or use a lined square tin). Dot the remaining rhubarb over the top.
For the topping, rub the butter into the self-raising flour and stir in the sugar and the ginger, if using. Sprinkle over the cake mixture, then top with flaked almonds.
Bake in oven preheated to 160C (fan oven) for 30 to 35 mins until firm to the touch and browned on top. Dust with icing sugar and cut into squares. Serve warm or cold. Will keep for 3 days in an airtight tin.