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Rhubarb & Orange Cake
400 g Rhubarb trimmed and cut into 2 cm pieces
200g Golden Caster sugar
150g softened butter
lightly beaten eggs
100g Ground Almonds
75 g S.R Flour
Half teaspoon Baking Powder
100g Ground Almonds
Zest of small orange
Orange Juice - 2 tablespoons
(25g Flaked Almonds optional)
Preheat oven to 190 degrees C, gas mark 5
Grease a round 23cm spring form cake tin and line base with baking parchment
Place rhubarb in a bowl and cover with 50g sugar Leave for 30mins while preparing rest of cake
Beat together sugar and butter then whisk in the eggs. Fold in flour, baking powder and ground almonds then stir in orange zest and juice.
Stir in the rhubarb and its sugary juices. Spoon mixture into the prepared tin.
(sprinkle with Flaked Almonds if desired)
Place on a baking tray and cook for 25 mins. Reduce temperature to 180 degrees, gas mark 4 and cook for a further 20-25 mins or until firm.
Allow to cool.
Can be served warm or cold. Delicious with cream or custard.
Rhubarb Fool
1 kg chopped rhubarb
300 g sugar
1/2 pint double cream
Preheat oven to 18o degrees C, gas mark 4.
Place rhubarb in oven proof dish, add sugar and cook for 25mins or until soft and plenty of syrup has been formed.
Strain and mash. Cool
Stir in cream and serve.
Rhubarb and Vanilla Cheesecake
350g crushed digestive biscuits
120g butter
250ml double cream
125g sugar
350g curd cheese
Vanilla Essence to taste
400g rhubarb
Cook rhubarb and sweeten slightly
Melt butter and mix with biscuits. Make the base in flan ring and chill
Mix together sugar and curd cheese.Whip cream and fold in.
Gently fold in cooled rhubarb and add vanilla to taste
Fill flan ring and chill before serving.
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