Name: Rhubarb and Kumquat Cake with Rosy Cream
Total time: 55 min
Yield: Makes: 8–10-portion cake
Ingredients: 1 tbs demerara or golden caster sugar; 6–8 kumquats; 175 g / 6 oz self-raising flour; 300 ml / 10 fl oz double cream; 30 g / 1 oz ground almonds; 450 g / 1 lb pink-skinned forced rhubarb, as thick as your thumb; 2 eggs; 120 g / 4 oz butter; 1 orange, grated zest and juice; 4 tbs cold water; 30 g / 1 oz golden caster sugar; 120 g / 4 oz golden caster sugar

Preparation info

Makes:
8–10
-portion cake

Difficulty
Medium
Ready in
55 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

An early springtime cake that takes advantage of the slim sticks of forced rhubarb that are in season at that time. Serve the cake hot with spoonfuls of the cool, pink rhubarb cream.

Ingredients

450 g / 1 lb pink-skinned forced rhubarb, as thick as your thumb
30 g / 1<

Method

Wash and trim the rhubarb and cut the sticks, diagonally, into pieces about 2 cm / 1 in. long. Toss the rhubarb and sugar together in a bowl and set aside.

Wash and dry the kumquats, trim off the e