Monday, 10 October 2011

Rhubarb & Cinnamon Cake

Gone are the days when I spent hours during the summer months slaving over a hot oven to fulfill cake and pudding orders for my visitors.  However, there is still always cake of some sort to welcome you on arrival.  This one has proved popular and I have had several requests for the recipe.  The version pictured is apple and rhubarb because, thanks to John and Zoe, I have lots of apples to use.

This can be made with any fruit you like - it is especially good with plums.  The rhubarb version is the one I make most because rhubarb grows well in my garden and people who claim they are not too keen on rhubarb, think that this is pretty good.  You could try cherries, peaches, gooseberries or pears too.

2.5 ounces of Soft Margarine or butter
4 ounces of white or wholemeal self raising flour
1 ounce of white or brown sugar
0.5 teaspoon of ground cinnamon
1 large egg

Enough fruit to cover the base generously

3 ounces of sugar 
1 ounce of flour
0.5 teaspoon of ground cinnamon
1 ounce soft margarine or butter

Put all the base ingredients in a food processor and whizz to make a soft dough.  If you don't have a food processor you'll have to do it the hard way.
Grease and Line 7" square tin or dish (I don't bother to line a ceramic dish).
Put the base dough in the tin and top with fruit, peeled, chopped, sliced or stoned depending on what you are using.
Put the crumble ingredients in the food processor (don't bother to wash the blade or bowl after making the base - the ingredients are more or less the same) and pulse until it looks like crumble.  Sprinkle over fruit.

Bake in oven Gas 4, 180C (conventional oven - adjust for fan oven) for about 50 minutes.

Double up the ingredients.  Use a 9" baking dish or tin and cook for an hour.  It freezes well.

Serve warm or cold with whipped cream or vanilla ice cream.  Eat and enjoy


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