One helping of rhubarb cake is never enough in my opinion, so I thought that I would share some more with you. As you may have gathered, I am very fond of rhubarb, and always try to eat as much of it as I can whilst it is in season. I frequently bake Nigella's Rhubarb Cornmeal Cake (from her Domestic Goddess book) and seldom does a summer Saturday go by without us starting the day with a batch of Soule Mama's Rhubarb and Strawberry Muffins (I do alter the recipe slightly, see * below if you're interested.) I make Rhubarb Jam, I follow my Dad's recipes for Rhubarb Compote and Rhubarb and Lemongrass Fool. I'm even partial to a Rhubarb Bellini or two.
My favourite rhubarb recipe of all, however, is Rhubarb Shortbread. It's a recipe that I cut out of a magazine years ago, I really can't remember which one. I do have an inkling that it may have been written by Nigella - the parting instruction to "eat it with a cup of tea and a delirious grin" sounds very much like her, I always think, as does the (completely accurate) description: "juicy, aromatic, buttery and irresistible". This is how you make it...
Preheat the oven to 180ºC, 350ºF, gas mark 4. Mix together 125g butter, 125g plain flour, 25g cornflour and 2 level tablespoons sieved golden icing sugar until the mixture comes together to form a dough.
Line a 23cm (9in) square tin, 4cm (1.5 in) deep with foil. Press the shortbread evenly into the bottom of the tin. Prick with a fork and cook for 15-20 minutes until beginning to brown around the edges.
Chop 250g (9oz) rhubarb (3-4 sticks) into small pieces. In a bowl, beat 2 large eggs. Add 25g (1oz) plain flour, 200g (7oz) demerara sugar and a few drops of vanilla extract.Stir in the rhubarb and spread the topping evenly over the shortbread base. Return it to the oven and cook for a further 40 minutes, or until the top is set and golden brown.
Allow to cool in the tin, then cut into pieces. Enjoy it with a cup of tea. A delirious grin is optional, but highly likely.
With my next bundle of rhubarb, I rather think I'll have a try at Tess from driftwood's Rhubarb and Orange Cake. It sounds delish! I'll keep you posted.
* For the muffins, I replace the maple syrup with 1/2 a cup of golden caster sugar, and replace the buttermilk with 1/4 cup plain yoghurt mixed with 1/4 cup milk. I use 125g salted butter and omit the 1/2 tsp salt.
Edited to add: I have now made Tess's Rhubarb and Orange cake and it is indeed delish. Highly recommended!