It’s always nice to see some bright pink rhubarb poking its head out at the market but as it’s the first of the season it can be quite pricey. So when you have only £1.80, what can you do with two rhubarb sticks? Make a lovely, vibrant rhubarb compote/jam to sandwich in the middle of two fat slices of cake of course. Other things that you can do with two sticks of rhubarb include: jousting, a spot of relay running or making a parasol (if you have the leaves left on) but none of those would be anywhere near as good as this cake.
Ingredients
You will need:
- 2 x 18cm sandwich tins, bottom lined with baking paper and greased
- 4 large eggs
- Self raising flour
- Sugar
- Butter
- 2 sticks of rhubarb
- 1 tbsp water
- 1-2 tbsp sugar
- 1 tsp vanilla paste
Method
Weigh the eggs (in their shells) then weigh the flour, butter and sugar to the same weight. I ended up with 250g of each.
Preheat an oven to 180C.
Cream the butter and sugar together until light and fluffy; it always takes longer than I think it will.
Add the eggs to the butter and sugar one at a time adding flour if it looks like it might curdle and mix each egg in well before adding the next.
Fold in the remaining flour.
Divide the mixture between the two tins then put into the oven for 30-35 minutes or until risen, golden brown and cooked.
Cut the rhubarb into inch sizes pieces then add to a small saucepan with the water, sugar and vanilla paste. Heat gently until the rhubarb breaks down then boil the mixture down until it’s nice and thick.
Wait for the cake and compote to cool down before sandwiching them together and dusting with icing sugar if liked.
You may notice a crack in the top of my cake. I can assure you I was most upset when this happened as I picked it up to manoeuvre it into its final position. I tried my best to disguise it with icing sugar. Either way, crack or no crack, this was a brilliant cake and combination of flavours; sweet, warm cake and sharp vanillary rhubarb. I loved that the rhubarb retained its fresh, pink colour too. What better way to welcome in the rhubarb season, or as I like to call it the tantalisingly close taste of spring.
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Great combination! I can imagine how sweet and sour rhubarb compote goes well with spongy cake.
Your pink rhubarb compote looks wonderful but as you say so very, very expensive! You have definitely used it wisely in your lovely victoria sponge.
As said before, rhubard is something we don’t get over here; maybe if I frequent the higher end supermarkets. Yet its a fantastic done-up; the rhubard sauce/jam into the fabulously good cake.
Yum! I’m going to force some of mine next year if it is £1.80 for two sticks. Perhaps I could set up a little stall outside my garden gate 🙂
Ooh yummy! So it’s like a rhubarb and custard cake! Wish you could send me a slice!
Lucy xxx
La Lingua : Food, Life + Travel in Italy
I love the photo of the compote oozing down the cake it’s beautiful!
My hubby was just saying today that he wish he could get his hands on some rhubarb. I think two sticks here costs us around 7 pounds to buy! Argh.
Love the rhubarb compote filling! The cake looks super, Caroline.
Oh wow, what a picture! tart, sweet, fragrant, light…perfect x
The idea of rhubarb jousting is kinda fun! It’s still too early for early rhubarb here, but I can’t wait. Love the idea of the compote — this looks terrific.
Lovely Victoria Sponge, the rhubarb twist is delicious 😀
Cheers
Choc Chip Uru
I have always wanted to try baking with rhubarb. This looks fantastic!
What an awesome afternoon tea sponge. I could eat that for breakfast now! When I was a kid, my Mum used to grow all different coloured rhubarb. So beautiful 🙂
That looks pretty. Very Mother’s Day. I may be giving my people a little hint. Elinor x
I will be so excited for rhubarb season. What a lovely cake!
this looks amazing!
This cake look awesome Caroline…rhubarb and vanilla just sound delicious, especially in this cake…yum!
Hope you are having a lovely week 😀
Looks fantastic 🙂 what a great idea for a compote in a cake.
The rhubarb compote sounds fantastic. I love anything rhubarby and wish I used it more often.
i’m very much looking forward to rhubarb being in season!