Rhubarb & lemon cake recipe

I absolutely adore and love anything with a lemon flavour but throw in some rhubarb and you'll have me drooling on the floor!

I've taken up a plot at the local allotment and the first thing I looked for was to see if there 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 favourite colour combinations too, which is why most of the craft kits are available in those two colours

It has flourished and given us so much already, and I wanted to make more than just a crumble which to be fair is actually one of my favourite desserts and we have eaten and shared with everyone. I searched online and found lots of different cake and dessert recipes that have rhubarb in them. My favourite is a page on Facebook called Ben Recipes and it has some amazing recipes with rhubarb and so much more.

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, plus mine is a fan oven. I didn't have a fresh lemon to hand so I used 1 tablespoon of lemon juice and added 2 tablespoons of candied lemon peel.

For the glaze icing I added 1 teaspoon of lemon juice to icing sugar and a little water and drizzled this over the cake. I managed to cut 12 squares but you can cut it into bigger sized pieces if you wish too. I have also converted the recipe from cups to ounces, grams and millilitres. You can also check and convert weights and measure here

Its a light and fluffy moist cake and I have also made one and popped it in the freezer without the glaze icing and then adding the glaze icing once I got it out of the freezer to use. It was still light and moist and just as yummy as if it had just been baked.

I have been baking and taking cakes down for everyone to share at the allotment and this has been the favourite so far.

Ingredients

8 oz of plain flour

1tsp baking powder

half teaspoon salt

3 oz castor sugar

zest of a lemon or 2 tablespoons candied citrus peel

1 tablespoon lemon juice

2 eggs

120ml vegetable oil

120ml of milk of your choice

6 oz chopped rhubarb

Method

Line your cake tin, preheat oven to 175*C /350*F gas mark 4

In a large bowl mix all your dry ingredients together, set to one side

In a bowl add all your wet ingredients and the eggs and mix well using a whisk

Add the wet ingredients into the bowl of dry ingredients and mix thoroughly

Add the rhubarb and the lemon zest and mix together.

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

To make a glaze

mix icing sugar, lemon juice and water to desired consistency and drizzle over the cake once it has cooled.

Enjoy!

To see the original Rhubarb and lemon loaf by Ben Recipes

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