I love rhubarb season. It's that vivid pink colour, tangy taste and the creative baked concoctions which come as a result. We had the most amazing rhubarb jelly at St John in March, so I decided to translate this into a bundt!
This cake has a beautiful soft texture, is amazingly moist, has a warm spiciness and is rippled with wonderfully tart ribbons of rhubarb. This went down very well with the tame tribe of bundt ginuea pigs at work today!Ingredients:
- 225g unsalted butter
- 350g golden caster sugar
- 100g soft brown sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 350g plain flour
- 3 tsp ground ginger
- 1.5 tsp mixed spice
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 250ml rhubarb yogurt
- 10 tbsp rhubarb compote or jam
- Preheat the oven to gas 3/160 c
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch)
- Cream the butter for a little while until pale, then add both sugars a little at a time. Beat until fluffy.
- On a slow speed add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, measure out the flour, spices, bicarbonate of soda and salt.
- Sift in a third of the flour mix, followed by half of the yogurt. Repeat until all the flour and yogurt is used up.
- Give a quick mix on a medium speed for about 10 seconds.
- Pour enough mix into the tin to cover the bottom.
- Put a layer of compote/jam on top, avoiding the edges.
- Put on another layer of cake mix and repeat.
- TIP: a less faffy way of doing this is plunging teaspoons of the compote into the mix avoiding the sides. This will be more of a splodge effect than the stipes I did. Just avoid the tin edges.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean and it is shrinking from the tin slightly.
- Leave it to cool in the tin for ten minutes then turn out.
- Allow to cool fully.
- Dust with icing sugar.
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