Rhubarb Tea Cakes Recipes

RHUBARB TEA CAKE RECIPE.

Steps:

• Preheat your oven to 180 Celsius and line and grease a 20 cm round cake tin or equivalent.
• Wash the rhubarb and set aside one stalk for later.
• Cut the remaining rhubarb into chunks and put them into a microwave safe bowl with a little water and a sprinkle of sugar and microwave them till they are just starting to soften but still retain their shape.
• In a medium bowl cream the butter and sugar, add the egg, and beat well.
• Stir in the flour and milk alternatively.
• Add the cooked rhubarb and stir it gently through the batter.
• Pour the mixture into the cake tin and arrange the pieces of left over rhubarb on the top, gently pushing it into the mixture a little.
• Sprinkle the top of the cake with lots of cinnamon sugar.
• Bake in a moderate oven (180 C) for approx 45 minutes or until an inserted skewer comes out clean.

RHUBARB BUTTERMILK TEA CAKE

Steps:

• Preheat oven to 350°F.
• Lightly spray the bottom of an 8 x 4 loaf pan.
• Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
• Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
• Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
• While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.