CookEat Recipe
Rhubarb and Oat Almond Mini Cakes
Rhubarb stalks, rolled oats and almonds make a dense batch of small squares. The rhubarb is finely diced and the quick-cooking flakes rest in the egg mixture before the cakes go into the oven.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use rhubarb stalks only, with all leaves discarded; trim and cut the stalks into 5 mm pieces. Use shelled almonds and chop finely.
Step 2
Use 180 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 4
Cream 90 g butter (softened) with 120 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell.
Step 5
Fold in 250 g rhubarb, 180 g quick-cooking rolled oats, 70 g almonds. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 100 g all purpose flour, 1 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 7
Fill the wells two-thirds full. Bake 25-35 minutes, swapping the two trays after 15 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 12 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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