Creamy with a zip of fruity flavour, this rhubarb cake is a winner at tea-time!
For the cake:
- 225 g butter (softened)
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 4 tablespoons of milk
- 1 teaspoon of vanilla essence
- Icing sugar (to dust the top of the finished cake)
For the filling:
- Around 200 g Rhubarb Curd
- Around 200 g double cream (whipped to soft peaks)
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- Cream the butter with the caster sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Add the milk and the vanilla extract. It really makes a difference if you use a good quality vanilla extract – as opposed to vanilla essence – as this will give it a much more intense flavour.
- Grease your Victoria Sandwich tin or container and then add the cake mixture.
- Bake your cake in the oven for around 30 minutes. It is done when it is golden brown, springy to the touch and has shrunk away from the edge of the tin. You can test it by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
- Allow your cake to cool on a rack before removing it from the tin or container.
- Once the cake is cool, slice it in half horizontally (I find a bread knife is good for doing this).
- Spread the Rhubarb Curd on one half of the cake followed by the whipped cream and then put the other half of the cake on top.
- Dust the cake with icing sugar by shaking a small amount through a sieve onto the top.
- You will need to keep the cake in the fridge if not using immediately as it contains cream and Rhubarb Curd. If stored in the fridge, remove it around half an hour before eating to allow it to come up to room temperature.
Keywords: rhubarb cake