Some of the produce that comes with winter is on display at your local fruit shop or markets. Last time I went to my local markets I saw a fantastic bunch of rhubarb and of course I had to purchase it. When I returned to my kitchen I couldn’t wait to bake an old favourite of mine.
Here is the recipe for you to enjoy
200g caster sugar
200g plain flour
1½ tsp vanilla sugar
½ tsp salt
1½ tsp baking powder
50g brown sugar
2-3 tsp ground cinnamon
1 tsp vanilla sugar or extract
4-5 sticks (400g) rhubarb, cut into 12cm lengths
6 pitted prunes cut into small pieces1 First, make the topping. In a saucepan, heat the butter, sugar and cinnamon. When bubbling slightly, add the rhubarb, apple and prunes and stew for a few minutes until completely coated. Take off the heat and leave to cool.2 To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next.
3 In a bowl, sift the flour, salt, vanilla sugar and baking powder and fold in with the wet mixture. Line a 23cm-diameter baking dish with high sides (minimum 5cm) with baking paper. Add the batter and spread evenly. Carefully and evenly add 2/3 of the rhubarb apple and prune mixture on top. The last third will be placed on top of the cake before serving
4 Bake in the oven at 180C This can take anything from 35-45 minutes. Check with a skewer: if it comes out clean, it’s done. Leave to cool
This cake is great served warm with custard or ice cream.