Name: Country Rhubarb Cake
Yield: serves 8
Cuisine: Ireland
Ingredients: 175 ml buttermilk or sour milk; 55 g caster sugar; egg wash; ½ teaspoon bread soda; 85 g butter; a pinch of salt; 1 egg, preferably free-range; 675 g rhubarb, finely chopped; 170–225 g granulated sugar; 340 g flour; caster sugar for sprinkling

Preparation info

serves
8

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This delicious rhubarb cake made from an enriched bread dough used to be made all over Ireland. 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

340 g flour
55 g caster sugar
a pinch

Method

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

Sieve into a bowl the flour, caster 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 dou

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Country Rhubarb Cake

Ingredients

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