Rhubarb and Hazelnut Cake

Hello! It’s been a long time hasn’t it?!

I originally wrote this post in September last year and never quite managed to post it!

I can’t believe the last time I popped my head round the door I was pregnant and now I have a beyooootiful 13 month old baby boy!!! Time is absolutely running away from me just lately. I’ve had loads of trouble with my back since August 2013 and just walking was a huge nightmare. Being pregnant meant the strongest painkiller I was allowed to take was paracetamol (so most of the time I didn’t bother) and home cooking (by me) was limited but I’ve finally managed to find the time to get back into the kitchen over the past few months and I’m loving it!

Over the past few weeks my baking mojo is finally coming back. The mixer has been dusted down and is firmly back on the kitchen counter, I’ve sorted out the baking cupboards and I’m slowly working through all the older ingredients (the ones that aren’t out of date that is!) there have been numerous soda breads, tea loaves, muffins, scones, pancakes, sponge cakes etc so much so that I’ve had to resort to giving some to friends and family while I get my baking fix!

A chance conversation a few months ago reminded me of TV cook Jenny Bristow, I remember watching her on TV a few years ago, mad jealous of all the Nicholas Mosse pottery in use in her kitchen. A few days later, I stumbled across one of her books in my local library Jenny Bristow Cooks For The Seasons Autumn and Winter.

One recipe that caught my eye was her Pear and Brazil Nut Tart. I only occasionally have pears in the house, I’m not crazy about them so tend to not buy them very often but I figured they might be ok in a cake. Unfortunately on the day I wanted to make it I had no pears. OR Brazil nuts. But I DID have a tin of Rhubarb (yuck) and bags of hazelnuts in the baking archives cupboard. So that’s what I used. Well, they haven’t stopped telling me here how good it was and it has been repeatedly requested again. Himself reckons it’s better than rhubarb tart (which he loves) because the rhubarb juice soaks into the sponge a little. I like it because it doesn’t taste too rhubarb-y.

I picked up the tin of Rhubarb in Tesco Enniskillen. I had no idea it was even POSSIBLE to buy rhubarb in a tin until then. I would definitely recommend using tinned rhubarb in this cake but I’m sure fresh would work well also. I will try that next time and let you know how it goes!

 

 

INGREDIENTS
For The Crumble Mix:
25g flour
25g soft light brown sugar
25g butter softened
1 tbsp chopped hazelnuts

For The Cake:
1 tin rhubarb (drained)
110g butter softened
110g caster sugar

3 eggs lightly beaten
175g self raising flour
1/2tsp baking powder
1-2dsp natural yogurt (buttermilk works also!)

METHOD:

Preheat the oven to 190c

Sieve the flour into a bowl and mix in the sugar. Add the butter and rub in until the mixture becomes crumbly. Mix in the hazelnuts. Leave to one side.

Cream together the butter and sugar for thirty seconds, then add the eggs, flour, baking powder and yogurt, You should have quite a soft mixture.

Line the bottom of a 9″ cake tin with greaseproof paper.

Open the tin of rhubarb and drain the syrup into a jug. You don’t need the syrup for this recipe but you could probably use this for something else. This is where I hold my hands up and admit that I did indeed pour it down the sink. Bad food blogger…

Pour the cake mixture into the tin.

Arrange the rhubarb on top and pour over the nut topping. I added an extra handful of nuts because I didn’t think it looked like very much but also because when I was rubbing in the mixture, the butter I used was a little too soft and therefore didn’t sprinkle too well (ie at all) hence it looking a little “lumpy” in the photos…

Bake for 45 minutes or until firm to the touch.

Would be lovely served with warm custard. Enjoy! x

2 comments

  1. Eileen O'Keeffe says:

    In the ingredients you didn’t mention eggs, how many do I use in Rhubarb cake. I just happen to have a tin of rhubarb, like you I didn’t think such a thing existed.

    • mammyskitchen says:

      Hi Eileen
      Thank you for commenting and apologies for the delay in responding. There are 3 eggs in this recipe, I’ve amended the ingredients list now 🙂

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