Just one more rhubarb cake

I was going to follow the recent trend of Lemon and Elderflower cake baking and bake a gluten free version. It would make complete sense of course, what with a Royal Wedding and all, instead this one contains rhubarb. I am all for a Royal Wedding but could you get enough Lemon and Elderflower Cake from available cake outlet? Rhubarb is available  for what appears to be a very short while, I decided to make the best of this super versatile fruit/veg. With additional thanks to our lovely neighbour and her abundant allotment 😀😀 If you really wanted to, you could swop out the rhubarb for lemon curd instead. I kinda like the extra addition 😀😀 Plus I got the chance to make my own curd! Two versions in fact…… one was a bit runny, the second just about right.

Now it depends on how you like you curd. A bit tart, or a bit sweet? This one sits a bit on the sweet side, as I have stewed it with the addition of sugar and Elderflower cordial. When eaten with the cream cheese frosting we found it gave a very smooth eat. All the flavours in one mouthful 😀. This cream cheese frosting though……..😋😋😋😋

 

Firstly to make the curd (slightly adapted from a recipe from an Asda recipe) with some for additional baking or tasting.

Chop 500g of rhubarb and place into a suitably sized saucepan, with 100g caster sugar and 60ml Elderflower cordial and cook over a medium for approx 10 minutes, or until the rhubarb is soft.

This next bit is easier with a hand blender, so blend away for a couple of minutes until you have a nice fruit purée. With no hand blender, push the stewed rhubarb through a fine sieve to break down the stringy bits of the rhubarb.

The purée should be cool enough or the next step;

3 eggs

40g cornflour

50g diced butter

Whisk the eggs and the cornflour together and whisk into the rhubarb purée and place into a clean saucepan and put in the butter.  Now for some patience. Warm gently over a low heat until lovely and thick. Using a suitable spoon stir continuously, you will notice the mixture thickens as the eggs cook out and the cornflour thickens. I also used a thermometer to ensure the temperature reached at least 75c. As the mix begins to thicken you may need to use a whisk so that you can blend out any lumps that may form. This could take about 10-15 minutes. Take care not to heat too quickly otherwise you will scramble the eggs. Once thickened, push once more through a sieve into a suitable bowl, to remove any lumps and leave to cool completely.

For the cake, pre heat the oven to Gas 3, 140c fan, 160c and line a 8” deep round cake tin. This is a one tin cake to slice into 3 once cooked and cooled.

5 large eggs

240g gluten free plain flour

zest of 2 lemons

220g caster sugar

240ml vegetable oil

Place all the ingredients into a mixing bowl (I use a stand mixer) and whisk on medium speed for about 4 minutes until the mixture is fully combined and is light and fluffy. Pour the whole batter into the prepared tin and bake long and slow for 60 – 70 minutes or until an inserted skewer comes out clean. Leave to cool before removing from the tin.

Once cool, slice the cake into 3 pieces – horizontally.

Then time to make the frosting.

200g cream cheese

300g icing sugar

120g soft butter

160ml Elderflower cordial

Beat the butter into the cream cheese for about 2 minutes, stir in the icing sugar and 40ml of cordial before beating until fully combined and you have a lovely velvety frosting.

To assemble – with the additional cordial

Place the 1st slice of cake on you stand and drizzle over the surface about 40ml of cordial and pipe some of the frosting around the rim of the cake and spread some of the curd into the middle of the cake slice. Place on the second slice and repeat. Place on the third slice of cake, drizzle over 40ml more of cordial and cover the top with the frosting.

If you can,  leave for about an hour or so, to let the cordial soak into the sponge before serving.

Store in the fridge for best results

 

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Rhubarb Rhubarb

Now this wasn’t the blog I originally wrote for this post.  That one was a little on the heavy-handed side with lots of finger-pointing and generally having a moan.  Life is too short to for that, so we’ll keep this as positive as we can….

Something new of recent years, is being asked about dietary requirements when (Noah is) attending a children’s birthday party. Naturally we respond accordingly and then also take our own food.  It’s just a lot easier to know Noah will be able to eat something and not ask questions – ‘have you got the packaging so I can check the ingredients?’. Invariably the packaging has been thrown out, meaning we have to miss out, as we have no idea what the ingredients are.  The trouble is for a 7-year-old, he just wants to fit in, he wants to be the same.  He doesn’t want to eat something wildly different, so when something different turns up – pizza delivery for example – he won’t eat his packed lunch. Understandable really.

And when it goes well? Its amazing. Our hearts do a little jump for joy, in fact it practically brings on tears.  Of course Noah will have absolutely no idea what is going on, he’s just joining in and being a 7-year-old. This has only happened twice (twice that we can remember with such an emotion).  The first time was actually a little contrived, as I had to swop out the items from a pre-made/put together lunch box and supplant with the packed lunch we had bought. To this day Noah still thinks it was specially made for him – and until he reads this, I’m not telling him. The second was at one of these soft play centres. They just made the decision to cook everything gluten free – at their expense – it was just so much easier than producing one gluten free meal and a dozen or so ‘ordinary’ meals. I don’t think the centre understood how much this meant to us as parents.  The relief that Noah could eat the same as everyone was almost too much. Noah (and us) were able to just enjoy the party.

To those of you that read this and have children or cater for children parties take heed – ask and think. It does really make a difference and in the long-term we have no idea what kind of physiological issues are at play.

So now for something of comfort, in what seems to be the verge of spring, just one step away from warmer climes…and this is an actual gluten free ‘crumble’ top 😀😀

Pre-heat the oven to gas 5, 190c, 175c fan

Chop the following into bite size chunks;

  • 250g rhubarb
  • 200g strawberries

and place into your round serving dish (I used a Pyrex dish)- roughly 20cm wide and 6cm deep then sprinkle with;

  • 50g caster sugar

Into your food mixer/blender (or you could use the tips of your fingers to get the breadcrumb effect);

  • 30g Gluten free plain flour
  • 150g Rice flour
  • 30g cornflour
  • 20g ground almonds
  • 20g gluten free oats
  • 150g butter – cut into small squares
  • 90g light brown sugar
  • 30g Demerara sugar

Blend all this together until you have fine breadcrumbs and tip onto the fruit.  Even out and place into the oven.  Bake for about 30 minutes until the surface is lovely and golden and the fruit is cooked. Cool a little before serving.

Eat with custard, cream or leave and enjoy cold.

It won’t keep very long – as it’ll all get eaten 😀