This Rhubarb & Vanilla Cake is a great way of celebrating the rhubarb season in a different way to the usual crumble. The rhubarb and vanilla compliment each other to make a delicious cake. Rhubarb is a quintessential British fruit. I don’t know any nation that seems to love it as much as us Brits. This could possibly be because it is something that grows so well in our less than sunny climate. Both my Mum and Mr Curly’s Nan grow rhubarb so I am very lucky to receive lots of home grown rhubarb during the summer months. This year has been a particularly good year so I have bagged some up and frozen it to use later in the year.
As I have so much rhubarb, I didn’t want to just save it for crumbles like my Oaty Rhubarb & Port Crumble as although they are delicious and comforting, I wanted to try some new bakes. That is where I came up with this Rhubarb & Vanilla Cake!
The yogurt in this cake means it is quite a dense cake, but really moist. The rhubarb adds a little sharpness to the sweet cake and makes a delicious combination. It may not be the prettiest cake, but it is tasty!
I made this Rhubarb & Vanilla Cake to take to Mr Curly’s family’s house and although there were 8 of us, the cake didn’t last long at all with people going back for seconds! Even Mr Curly couldn’t get enough of it and he will be the first to admit he’t not a big cake fan.
I made the cake again recently because I wanted to update the photos. This time, I took it into work and everyone really loved it so it has been tested by enough people for me to be confident in saying it is a big hit!
I do love a cake that doesn’t need anything further doing to it once it has cooled. Don’t get me wrong, cakes with buttercream etc on them are delicious, but from a lazy point of view I have to be in the right mood to make them because once they’ve baked you then need to wait for them to cool before icing them. This cake is fantastic because when it’s out of the oven you just need to wait for it to cool and then you can enjoy!
I think this would be a great cake to have later in the afternoon after a lovely roast lunch. It is great as it is, or you can eat it with ice cream, cream or custard if you want to make it more of a dessert.
Making this Rhubarb & Vanilla Cake also coincided with the new series of The Great British Bake Off which is a extremely popular baking show here in the UK. There has been a lot of anxiousness around the new series due to the change to Channel 4 and the new presenters, but for me it is about the baking so I still enjoyed the show.
So with the start of the new series comes the opportunity to bake along! A couple of years ago I baked something inspired by the show along with others or the Great Bloggers Bake off hosted by Jenny at Mummy Mishaps. I was very pleased that Jenny is hosting it bake along again this year and can’t wait to see everyone’s bakes.
Rhubarb & Vanilla Cake
This Rhubarb & Vanilla Cake is a great way of celebrating the rhubarb season in a different way to the usual crumble. The rhubarb and vanilla compliment each other to make a delicious cake.
For the roasted rhubarb
- 400 g rhubarb
- 50 g caster sugar
For the cake
- 250 g margarine
- 250 g caster sugar
- 150 g non fat yogurt
- 250 g self raising flour
- ½ tsp baking powder
- 4 eggs
- 1 tbsp vanilla extract
Begin by roasting the rhubarb – heat the oven to 180ºC (fan, 200ºC non fan). Rinse the rhubarb and dry off any excess water. Trim the ends and cut into pieces roughly one inch in length
Put the rhubarb on a baking tray and sprinkle over the sugar. Toss together making sure all of the rhubarb is coated and then put the rhubarb in a single layer
Cover with foil and bake for 15 minutes before removing the foil and giving the rhubarb a quick stir. Return to the oven without the foil for a further 5 minutes
Using a colander, allow the rhubarb to drain as it cools
Reduce the oven temperature to 160ºC (fan, 180ºC non fan) and line a 9 inch loose bottomed or spring form tin
Beat the butter and sugar together before adding the rest of the cake ingredients and mixing until combined
Spoon half of the mixture into the cake tin and spread evenly. Then add the rhubarb and spread out
Add the remaining cake mixture on top of the rhubarb and smooth out the best you can. Don’t worry if the rhubarb mixes with the cake mix
Bake in the oven for 40-45 minutes then cover with foil and bake for the last 15-20 minutes. You’ll know its ready when a cocktail stick comes out clean
Allow to cool slightly in the tin before turning out onto a wire rack and cooling completely