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Rhubarb cake

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default Rhubarb cake

Post by freebird on 11th November 2015, 6:41 pm

Perfect for using excess rhubarb, though we like this cake so much that I don't wait for a surfeit. The recipe comes from a book published in 1977, part of the 'Invest in Living' series, the titles of which cover home decorating, electrical repairs, goat, poultry and rabbit keeping, making butter and cheese, making bread, preserving meat, home honey production, and more. Maybe we should find out who else has any of these books and invite them to join HML!

Anyway, the recipe:

SPRING EVENING RHUBARB BREAD

12 oz (340g) wholemeal or plain white flour (I usually do half and half)
2 tsps salt
6 tbs melted butter
1 tsp cinnamon
2/3 cup (3 oz) powdered milk
4 tsps baking powder
12 oz (340g) sugar (I use light muscavado)
About 2 cups cooked, unsweetened rhubarb

1. Prepare two 1lb loaf pans – grease and line if necessary
2. Mix all the ingredients except the rhubarb, then add enough rhubarb to moisten well (I use all of it, but may depend on which flour you use).
3. Pour the mix into the loaf pans and bake at 180oC/gas 4 for about 40 minutes.
Keeps well in the freezer.
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Post by FloBear on 11th November 2015, 7:19 pm

Sounds just my sort of thing. Thanks for posting Fb. Will have to wait for next year's crop now!
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Post by freebird on 11th November 2015, 8:46 pm

Ah, I forgot to say that the recipe states that it can just as well be made with apple or apricot.
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Post by Dandelion on 11th November 2015, 9:20 pm

That does sound nice!

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

-Martin Luther King, Jr.
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Post by FloBear on 12th November 2015, 9:36 am

I feel an apple cake coming on Wink
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Post by Chilli-head on 12th November 2015, 4:28 pm

Thanks for that FB, might even have to plant some rhubarb of my own !
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Post by FloBear on 26th November 2015, 12:00 pm

If it's of any interest, I used Freebird's recipe with apple as the fruit.
Unfortunately it started to catch on top before the inside was done and ended up taking a lot longer than the suggested time. Tasted fine, though, once done, and I like a squodgy consistency. Will probably have another go sometime but I'm not the world's most talented baker
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Post by freebird on 26th November 2015, 9:49 pm

I had wondered if you would try it with apple, Flobear. The recipe uses a lot of sugar, and although it works well for rhubarb, I did think it might be a bit sweet for other fruits. I've never had one catch on top - I cook with gas and always put it in the centre of the oven.
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Post by FloBear on 27th November 2015, 10:26 am

Thanks for that Fb. I always say that my oven, which is also gas, 'cooks hot' so probably should have started at a lower setting.
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