Name: Country Rhubarb Cake
Yield: Serves 8
Ingredients: a pinch of salt; 2 ozs (55 g/¼ cup) castor sugar; 3 ozs (85 g/¾ stick) butter; ½ teasp. bread soda; egg wash; 1 egg (preferably free-range); 5½ fl ozs (165 ml/¾ cup) buttermilk or sour milk; 12 ozs (340 g/2½ cups) flour; castor sugar for sprinkling; 6–8 ozs (170–225 g/1¾ cup) granulated sugar; 1½ lbs (675 g) rhubarb, finely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

This delicious Rhubarb Cake made from an enriched bread dough used to be made all over the country. Originally it would have been baked in a bastible or baker beside an open fire. My mother, who taught me this recipe, used to vary the filling with the seasons—from rhubarb to gooseberries, to damsons, blackberries and apples.

Ingredients

12 ozs (340 g/2½ cups) flour
2

Method

Preheat the oven to 180°C/350°F/regulo 4.

Sieve into a bowl the flour, castor sugar, salt and bread soda; rub in the butter. Whisk the egg and mix with the buttermilk. Make a well in the centre of the dry ingredients. Pour in most of the liquid and mix to a soft but not sticky

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Country Rhubarb Cake

Ingredients

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