We are definitely into rhubarb season – Yippee! I am beginning to see lots of rhubarb recipes on the net, so thought it was about time I added one of my own – rhubarb cake with elderflower icing. What I particularly love in this case is the combination of elderflower and rhubarb flavours which work so well together.
Rhubarb is a favourite in our family, which is lucky as it very happily grows on my little allotment. Last year we where eating rhubarb almost all summer long. It’s not the prettiest of plants, but it sure tastes good. Before I had my allotment 3 years ago, rhubarb was a less frequent treat only available whenever we could find it in the shops at a reasonable price, or beg some from friends or family that grew it. Having a small allotment is such a treat while living so close to central London. They are very few and far between – I was on the waiting list for 7 years!
Until now l have generally stuck with my old favourites: rhubarb crumble, rhubarb fool, and the odd cake. This year I have decided to get more adventurous and experiment a little. To help me on that path I have been compiling a pinterest board of rhubarb recipes from the net. Over the next couple of months I shall be playing around in the kitchen to come up with some new rhubarb recipes and trying some by other people. Don’t despair, I will be sharing the good ones here. In the mean time feel free to take a look at my rhubarb pinterest board here .
After rhubarb crumble, rhubarb cake is probably our next favourite rhubarb dish. It makes a great family cake as is, but for this rhubarb cake recipe I wanted to make it a little bit special and have added some elderflower cordial to give it that extra flavour dimension. To finish it off I made a simple water icing flavoured with more elderflower cordial which I spread over the top. I love the flavour of tis icing and I have a feeling I shall be using it on more than just rhubarb cake.
I think the cake looks good as it is with the icing trickling down the sides, and there is no need for any special decorating skills here. This cake is about simplicity and flavour, not its looks. Having said that, if you want to jazz it up a notch or two you could try adding a few crystallised edible flowers on the top. I used some crystallised violets which are rather pretty but of course you could top it with a few elderflowers if you can get them.
- 375 g rhubarb
- 250 g light muscovado sugar
- 250 g butter softened
- 5 eggs
- 1 tbsp elderflower cordial
- 300 g self-raising flour
- 175 g icing sugar
- 2 tbsp elderflower cordial
- about 1 tbsp water
- Preheat the oven to 180 ℃ /160℃ fan/gas mark 4. Grease and line the base of a 23cm round deep cake tin.
- Wash, trim and cut the rhubarb into small pieces.
- Beat the sugar and butter together until pale and fluffy. Add the eggs one at a time beating well after each addition. Add a tablespoon of the four with the last egg to help prevent the mixture from curdling.
- Add the elderflower cordial and prepared rhubarb. Next gently fold in the flour.
- Spoon into the prepared tin and level the the surface. Bake for 50 minutes – 1 hour or until skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Sift the icing sugar into a small bowl and stir elderflower cordial and enough water to mix to a smooth runny icing. Drizzle over cake and allow to set before serving.
Freeze without the elderflower icing for up to 6 months