One of the things I love the most about growing some of my own food is the sense of satisfaction and joy that I get in using those things in my cooking. This morning I decided the rhubarb was ready and, knowing how much my husband LOVES rhubarb, I decided to bake one of my favourites, Rhubarb and Walnut Cake. I don’t remember where I got the original recipe from, but I have adjusted it over the years that I have made it, so here it is in it current form. Filled with homegrown rhubarb and backyard eggs, I make mine with locally produced bio-dynamic butter and yoghurt, so this cake has very few food miles too! And it’s lovely on a cool day with a cup of coffee.
Warm the oven to 180°C
1 cup sugar
1 cup chopped walnuts
1 tspn ground cinnamon
1 cup brown sugar, firmly packed
1 tspn bicarbonate of soda
1 cup (250g) plain/natural yoghurt
2 cups plain flour
1 cup (125g) chopped and stewed rhubarb (1.5 cm pieces), cooled
To make the topping, mix the dry ingredients together and set aside.
In a separate bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg. Dissolve the bicarb soda into the yoghurt. Add to the butter mixture and then beat in the flour.
Fold in the rhubarb. Pour into cake tin and sprinkle with topping. Bake for 50 – 60 minutes.
I used stewed rhubarb (done in 4 minutes in the microwave), rather than raw and that creates a nice swirly look to the cake. Depending on your oven, you may need a longer baking time than suggested by the recipe, so it’s worth testing it with a skewer before removing it from the oven – This may be due to the added moisture that stewing the rhubarb provides.
The topping can be quite crumbly, but it is sweet and delicious and worth a bit of mess on the bench-top!