Friday, 8 July 2016

Rhubarb and Pecan Crumble Cake

We're coming to the end of the rhubarb season now, and many of the stalks are too tough to use, so I'm always on the lookout for recipes which use smaller quantities of fruit. That means I can pick the few tender stems and leave the rest of the leaves to pass goodness back to the crown, to feed the plant for next year's growth.

This recipe, for a simple rhubarb and crumble topped sponge cake, which I found on the Tesco website, looked easy enough, and only used 250g of fruit,  but I ended up using four mixing bowls, which is more than I like to use unless I'm cooking for a special occasion. I followed the recipe exactly (except for using pecans instead of walnuts), but made the cake in a 22cm (9") springform tin. The only thing that didn't go according to plan was that it took an hour in the oven before I was satisfied that it was properly cooked - that was a bit of a surprise, as it was quite a hot oven too!

The cake was quite tasty  but I didn't think the rhubarb, which should have been the star of the show, really came through in the flavour. The rhubarb was sandwiched between two substantial layers of crumble, and while the bottom layer soaked up the juices from the raw fruit, so that the sponge cake didn't become soggy, the brown sugar in the crumble gave a toffee flavour which overwhelmed the rhubarb.

Overall, probably not worth the effort!


Snowy said...

What a shame, as it looks good.

Suelle said...

It was a nice cake, Snowy, but not as good as other rhubarb cakes I've made, and a lot more effort!