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Stephanie Alexander’s Rhubarb & Cinnamon cake

2010 December 12
by Reemski

Rhubarb, rhubarb, rhubarb…tasty delicious, organic, homegrown rhubarb…what a delightful housewarming gift! I was incredibly lucky to be the recipient of about 1.5kgs of this rhubarb homegrown by my dear, dear friend @th3LittleRedHen

Rhubarb is one of my most favourite things in the world, I always try to have a jar of stewed rhubarb in the fridge for spooning over porridge, or to have with yoghurt and Moose General Granola.

With this delicious bounty I had plenty to use in other things apart from my old standby. Stephanie’s rhubarb & cinnamon cake looked great, straightforward and full of yummy rhubarb.

Now, as usual I was missing ingredients and adjusted accordingly.

Stephanie Alexander’s Rhubarb and Cinnamon cake

  • 60g unsalted butter
  • 300g Plain flour
  • 380g brown sugar (I ran out of brown sugar and used raw caster sugar instead)
  • 2 eggs
  • few drops of vanilla essence
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • grated zest of 1 lemon (I used lime)
  • 1 cup of crème fraîche or sour cream (I used plain yoghurt)
  • 400g rhubarb cut into 1cm pieces

Topping

  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 180°C. Grease a 24cm springform tin
In a food processor, cream the butter with sugar and add eggs and vanilla
Sift the remaining flour, salt, bicarb and cinnamon into a bowl, then add to food processor and pulse a few times to mix.
Add lemon zest and crème fraîche/sour cream/yoghurt, then transfer to a large bowl and stir in rhubarb.
Scrape into tin
Mix topping ingredients and sprinkle over cake.
Bake for 1 1/4 hours or until a skewer inserted comes out clean.

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13 Responses leave one →
  1. December 13, 2010

    What a gorgeous cake! Lucky you to get gifted a whole bunch of rhubarb. I tried growing rhubarb once. Wasn’t meant to be, I think.
    Y´s last post..Peanut butter parfait with brownie salt

  2. December 13, 2010

    Great, now I have to go and make it. Those are brilliant pictures… when I make mine can I just use your pics instead? Just kidding.

    I tried really hard to get some rhubarb… one place I went to tried to tell me that rhubarb stalks are MEANT to be able to be bent nearly in half without breaking. *cough*
    Anna´s last post..Chocolateria San Churro

  3. December 13, 2010

    Rhubarb is so great for baking. This cake is making me hungry with its delicious ingredients!

  4. December 13, 2010

    Oh my! What a combo…the Greek in me is screaming for cinnamon…now combine that with rhubarb and you have a winner. I heart Stephanie!
    Peter G @ Souvlaki For The Soul´s last post..Photo Friday-Salad Days

  5. December 13, 2010

    Love, love. love rhubarb and that cake looks so gorgeous and beautifully moist. Think I’m going to have a crack at that.

  6. Andy permalink
    December 13, 2010

    Is it really meant to have that much sugar in it?
    I looked up the recipe so I can use some fresh rhubarb from a friend’s garden, but I thought it may have been a mistake, 380g? Did you have trouble creaming that much sugar with only 60g butter?
    Thanks, cake looks great still!

  7. December 14, 2010

    Hi Andy, thanks for reminding me! I too thought it WAY too much sugar and dropped it to 300g, which I think is still a lot.

    When I chucked it all in the food processor it doesn’t cream as you’re right, there’s not enough butter, but it turns into a more sandy, coarse texture. The other wet ingredients turn it into a luscious mixture.

  8. December 15, 2010

    There’s nothing quite like the gift of fresh produce from someone’s garden is there!
    Lorraine @ Not Quite Nigella´s last post..Chef Spotting at Masterchef Live 2010

  9. Steve permalink
    December 24, 2010

    Hi reems-have a lovely Christmas-cheers Steve

  10. Fouad permalink
    January 2, 2011

    Hello!

    Just wanted to wish you a happy new year. Lovely to meet you and hope the new year will bring more opportunities to catch up.

    Fouad

  11. chris permalink
    September 8, 2011

    was given this recipe buy a friend in yorkshire she had changed the lemon for orange zest and juice it was delicious !

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