Rhubarb, Rye and Poppyseed Cake
A note on rhubarb: from January to end March you will be able to source the neon pink forced rhubarb. Some of that is still around in April, but it’s giving way to garden rhubarb, thicker stalks, more of a deep red and green colour, which looks duller when cooked, but is so flavourful. If you can’t find bright pink forced rhubarb, don’t despair, just focus on the flavour. The pictures given here are from a cake made in March, and that’s why the rhubarb is so pink. You don’t have to use rye flour. I love its earthy nutty flavour. It’s different, nutritious, and as we are now encouraged to eat a greater variety of plant foods, this is another one to add to your repertoire. You can substitute this for wheat flour if you prefer. If you make this switch, omit the baking power.
Ingredients
12 sticks of rhubarb
6 tablespoons of pink (strawberry, raspberry, redcurrant) or orange (orange, apricot) jam, jelly or marmalade - the difference flavours will add a different note, but won't be overpowering
180g softened unsalted butter (see Notes on my Recipes for softening butter). Plus, more to butter the cake tin.
180g caster sugar (ideally vanilla flavoured. See Notes on my Recipes)
1 teaspoon vanilla essence
3 eggs
90g self-raising flour
90g rye flour
1 level teaspoon of baking powder
3 tablespoons poppy seeds
Method
I use a food mixer to make cakes, but you can go old school and use a big bowl and wooden spoon. It will take longer.
1. Heat the oven to 180° fan/400° F/gas 6.
2. Butter a 23cm spring form cake tin.
3. On a piece of baking paper draw a circle the size of the cake tin.
4. Line the rhubarb up on the circle, flat side down. Some sticks can be bendy; try to use ones that are as flat as possible and fit together without big gaps.
5. With a sharp knife, cut the ends of the rhubarb off so that you have pieces that fit the circle. Remember to angle the cut as you go round.
6. When all is cut, put the paper circle in the bottom of the cake tin and reassemble your sticks of rhubarb. You might have to trim them a bit more to fit.
7. Warm 3 tablespoons of your jam, jelly or marmalade, and brush the top of the rhubarb with this.
8. Cream the butter and the sugar until the mixture is light and most of the sugar has disappeared. Add the vanilla essence while you’re beating. It’s sometimes difficult to make the sugar disappear completely so don’t worry about this.
9. Take an egg, break it into a little bowl, lightly beat it, add it to the butter and sugar mixture, beat it in.
10. Repeat with the two other eggs. If the mixture looks like it has curdled add a spoonful of flour to this mixture.
11. Mix together the flours and the baking powder. Once the eggs are incorporated sift in the flour mixture. The bran of the rye flour will be left, tip this in. Fold the flours into the mixture.
12. Gently stir in the poppy seeds.
13. Spread the cake mixture over the rhubarb and bake for 40 minutes. Test for doneness by inserting a skewer and checking that it comes out clean.
14. Leave the cake in the pan for 10 minutes, before inverting on a plate.
15. If some of the cake mixture has seeped through the rhubarb, don’t worry, gently scrape it away.
16. Warm the remaining jam, jelly or marmalade and brush it over to give it an attractive glaze.
Serving suggestion
This works well served warm as a pudding with custard, vanilla ice-cream or thick cream. It firms up nicely when cold to be enjoyed with a cup of tea.
