Rhubarb and Vanilla
A match made in heaven!
The dreaded dessert as a child was rhubarb and custard! Somehow the velvety vanilla custard sauce made the rough tartness of the rhubarb even more pronounced! However, since then I have slowly come to enjoy the pleasure of its tartness, and if young sticks are used they are much sweeter. I found some nice young rhubarb on the market last weekend. (Mine is not quite ready yet). This cake is proof that vanilla most definitely is the right spice to use with rhubarb; but instead of eating cake with custard (although I know some people who do!) I have incorporated this lovely spice into the cake itself.
Rhubarb and Vanilla Cake
- 2 cups tender rhubarb, cut into 1cm long pieces
- 1 1/2 cups (275g) self-raising flour
- 1 cup wholemeal flour
- 1/2 tsp baking powder
- 1/4 cup (60g) brown sugar
- 1/4 cup vanilla sugar
- 1 vanilla pod
- 1/2 teaspoon salt
- 2 eggs
- 1 cup (220ml) buttermilk
- 1 tsp vanilla extract
- 1/4 cup (55g) butter, melted and cooled
- about 3 tablespoons brown/vanilla sugar for sprinkling
Preheat the oven to 190°C. Grease and flour a 12-inch square baking tin.
Combine the flour, baking powder, brown and vanilla sugars and salt in a large bowl. Split the vanilla pod and press out all the seeds into the flour mixture. Mix with finger tips into flour until well-dispersed. In a separate bowl whisk together the eggs, vanilla extract and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined – try not to over mix. Now fold in the rhubarb.
Spoon into the prepared pan and sprinkle with most of 3tbsps sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top. To give the cake some crunch, at the end of baking sprinkle remaining sugar on top and put under a hot grill for 2 minutes. But be careful… it browns very quickly!
Leave to cool completely on a rack, and then serve with whipped cream. (I only had clotted cream, and it went perfectly!)