CookEat Recipe
Rhubarb and Treacle Cake
A moist rhubarb bake enriched with treacle and natural yoghurt, with cinnamon in the batter. A broad tin keeps the layer shallow; rest it before cutting the eight dessert portions.
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.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 60 g butter (softened) with 60 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 120 g treacle, 250 g natural yoghurt.
Step 4
Fold in 250 g rhubarb.
Step 5
Combine 1 tsp cinnamon, 220 g all purpose flour, 1 tsp baking powder. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 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 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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