Delight in Rhubarb and Lemon Flavors

I absolutely adore and love anything with a lemon flavor. But throw in some rhubarb, and you’ll have me drooling on the floor!

My Allotment Adventure

I've taken up a plot at the local allotment. The first thing I looked for was any rhubarb crowns on our plot. I was overjoyed when we found it! The vibrant pink and lush green of the stalks is another of my favorite color combinations. It's actually the reason why most of my craft kits are available in those two colors.

This rhubarb plant has flourished. It has already given us so much. I wanted to make more than just a crumble, which, to be fair, is one of my favorite desserts. We have eaten it and shared it with everyone. I searched online and found various cake and dessert recipes that include rhubarb.

One of my favorites is a page on Facebook called Ben Recipes. The page has some amazing recipes that feature rhubarb and so much more.

The Perfect Recipe: Rhubarb and Lemon Loaf Cake

The rhubarb and lemon loaf cake is to die for! I baked it in an 8" square cake pan and reduced the baking time by 10 minutes since mine is a fan oven.

Unfortunately, I didn't have a fresh lemon on hand. Instead, I used 1 tablespoon of lemon juice and added 2 tablespoons of candied lemon peel. For the glaze icing, I mixed 1 teaspoon of lemon juice with icing sugar and a bit of water. Then, I drizzled this over the cake.

I managed to cut 12 squares, but you can slice it into larger pieces if you prefer. I have also converted the recipe from cups to ounces, grams, and milliliters. You can check and convert weights and measures here.

This cake is light, fluffy, and moist. I even made one and popped it in the freezer without the glaze icing. Once I took it out of the freezer, I added the glaze icing, and it was just as delicious.

I've been baking cakes to share with everyone at the allotment. So far, this rhubarb and lemon loaf has been the favorite!

Ingredients

• 8 oz of plain flour

• 1 tsp baking powder

• 1/2 tsp salt

• 3 oz caster sugar

• Zest of a lemon or 2 tablespoons of candied citrus peel

• 1 tablespoon lemon juice

• 2 eggs

• 120 ml vegetable oil

• 120 ml of milk of your choice

• 6 oz chopped rhubarb

  
  

Method

1. Line your cake tin and preheat the oven to 175°C / 350°F (Gas Mark 4).

2. In a large bowl, mix all your dry ingredients together and set them aside.

3. In a separate bowl, add all your wet ingredients and the eggs. Mix well using a whisk.

4. Combine the wet and dry ingredients, mixing thoroughly.

5. Add the rhubarb and lemon zest, and mix again.

6. Pour the mixture into your cake tin and bake for 50-55 minutes. (If using a square cake tin, reduce the cooking time by 10 minutes.)

   
   

To Make a Glaze

Mix icing sugar, lemon juice, and water to achieve your desired consistency. Drizzle this over the cake once it has cooled.

Enjoy!

To see the original Rhubarb and Lemon Loaf by Ben Recipes:

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