I am not sure when I first tasted Rhubarb but there is something about it that reminds me of my childhood. I was born in Canada, a child of the fifties. It was a time of simplicity and there was nowhere near the array of food available that we have now. I was lucky enough to have a mother who enjoyed cooking so our meals were always delicious and dessert was served after dinner every night. It must have been on one of those evenings that I first experienced rhubarb. Now whenever I cook with rhubarb it reminds me of family and happiness and that kind of warmth you feel from being loved.
Well that was a LONG time ago and today I made a rhubarb apple and almond cake so I will give you the recipe.
I had already stewed the rhubarb and apple and had been adding a little to my muesli in the mornings. There were still about three cups left, so I decided to bake. When you stew the rhubarb and apple all you do is pop it into a pot and add enough water to cover and a cup of sugar then cook slowly until the fruit is tender and the sugar has dissolved.
For stewed Rhubarb and apple
One bunch of Rhubarb cleaned and then chopped into 5cm pieces
3 golden delicious apples peeled sliced and cored.
1 cup of castor sugar
2 cups of water approximately
Place all of these into a saucepan and cook over a moderate heat until the fruit is tender and the sugar dissolved. Then set aside.
250 grams of unsalted butter (room temperature)
1 cup of castor sugar
5 free range organic eggs
2 cups of self raising flour
1 cup of almond meal
2 teaspoons of cinnamon
1/2 cup of slivered almond toasted
Preheat the oven to 160 degrees. Line the base of a 22 cm spring tin and butter the sides.
Place butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and almond meal and add to the mixture. Then add three cups of the rhubarb and apple compote, one cup at a time. Leaving one cup of rhubarb and apple aside to decorate the top of the cake.
Pour the mixture in the lined cake tin and then decorate with the left over rhubarb and apple and sprinkle with almonds.
Bake for one hour. Allow to rest and then serve while warm with creme fraiche or vanilla ice cream.Share on Facebook