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Rhubarb, Raspberry and Orange Cake
Preparation info
- Serves
8–10
- Difficulty
Medium
Appears in
Published 2017
Serve warm from the oven with Stewed Rhubarb and cream or ice cream for a delicious pud.
- This will keep for four to five days at room temperature in an airtight container. It also freezes really well – just wrap it up in clingfilm first. To defrost, unwrap and leave on a cooling rack so it doesn’t go soggy.
- When rhubarb is out of season, apple makes a lovely alternative.
- If you are using frozen raspber
Ingredients
Method
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Yum - great combination - I'm a sucker for cakes involving rhubarb...
I gave it a little longer in the oven, it was a success. I served it warm with cream and some left-over rhubarb compote (with a hint of star anise). Second helpings all round!
2 months later: So good I cooked it again. The recipe says "serves 8-10" but everyone wants a second slice, so it's only enough for 4 or 5 people! Best with frozen raspberries so they keep their shape during the mixing.
And again - but with a variation, I'd not got any raspberries. Rhubarb and Ginger is a pairing that works so I used 150g of stem ginger in syrup, (diced small) instead and lemon zest rather than orange. Still a success but if I've got raspberries I'll use that version.
A 5/5 from RH! This I need to try…
Another great Mountain Cafe recipe. This book is reliably brilliant.
Agreed! I'm sad that I never had chance to visit the café before it was done for by lockdown – but the recipes are captured so well in the book that its spirit lives on…