07 June 2012

gooey rhubarb cake

Rhubarb is plentiful and cheap this time of year, and the last time I was at Aldi I couldn't resist a huge bundle for 79c. Which became this:

A word of warning: if you don't like your confections so full of fruit that they barely hold together... this may not be the cake you're looking for. 

Super-fruity rhubarb coffee cake

500g (+) rhubarb, chunked into ½-1” pieces
1 tsp lemon zest
100g AP flour
75g rolled oats
50g spelt flour
2 tsp baking powder
1 tsp ground ginger
pinch of salt

75g butter
175g sugar
1 egg
120ml/4oz milk
1 tsp vanilla extract

To top
25g rolled oats
25g sugar
1 tsp cinnamon
½ tsp ground ginger

Preheat oven to 175C/350F; grease and flour a 18x25cm/7x10in glass baking dish.
In one bowl, cream together butter and sugar, then cream in egg. Incorporate vanilla and milk.

In a second, large bowl, mix dry ingredients then add fruit and toss together. Add wet ingredients to dry and fold together thoroughly till no dry spots remain (batter will be mostly fruit). Transfer batter to baking dish.

Sprinkle remaining oats over batter, then mix together sugar and spices and distribute over top.

Move dish to heated oven and bake for 15 minutes, then reduce heat to 160C/325F and continue to bake until batter is set, about 1 hour.

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