CAKE IN THE HOUSE

Make the most of seasonal rhubarb with a cake that works so well with a cup of coffee – that’s elevenses sorted!

GREAT GRANDMA ENID’S RHUBARB-PISTACHIO CAKE

240ml milk

1 tbsp white vinegar or lemon juice

114g unsalted butter, room temperature

330g brown sugar

1 large egg

1 tsp vanilla extract

281g plain flour

1 tsp baking powder

150g rhubarb, chopped into 1-3cm pieces

For the topping:

50g granulated sugar

1 tsp cinnamon

25g pistachios (or almonds), roughly chopped

½ rhubarb stalk, cut into thin slices about 3 mm thick and 8–10 cm long

To serve:

Icing sugar (optional)

1 Preheat the oven to 180C/Fan 160C/ Gas 4 and grease a 23cm round springform tin (or you can use a greased 23x33cm baking dish) and set aside.

2 In a small bowl, mix the milk with the vinegar and let stand for 5 mins to create a sour milk. Set aside.

3 In a separate bowl or a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add the egg and vanilla and mix until the batter is light and fluffy, then add the sour milk and continue to mix until combined.

4 Gradually add the flour and baking powder and mix until just combined.

Fold in the rhubarb chunks with a spatula, making sure to scrape down the sides and the bottom of the bowl.

5 In a small separate bowl, combine the sugar and cinnamon for the topping

6 Pour the batter into the prepared pan, and top with the cinnamon and sugar mixture before sprinkling over the pistachios around the outer edge.

7 Arrange the rhubarb slices on top then bake for 50-60 mins. Allow to cool for 5 mins before running a knife around the edge of the cake and carefully removing the outside of the springform pan (if using a rectangular tin, reduce the baking time to 30-35 mins and let the cake cool in the pan). Dust with icing sugar and serve

Cook’s note: This cake is very versatile, with strawberries, blueberries or diced apples all working well in place of the rhubarb.