Mary Berry Rhubarb Cake Recipe

Dive into the world of baking with a delightful Mary Berry-inspired Rhubarb Cake, a perfect blend of tangy rhubarb and sweet, moist cake. This classic British dessert combines the unique tartness of rhubarb with a rich and buttery cake base, topped with a light dusting of icing sugar for an extra touch of sweetness.

Ingredients for the Mary Berry Rhubarb Cake:

• Rhubarb, trimmed and cut into small pieces: 175g
• Unsalted butter, softened: 125g
• Large eggs: 2
• Vanilla extract: 1/2 tsp
• Self-raising flour: 125g
• Lemon zest: From 1/2 a lemon
• Golden caster sugar: 125g
• Milk: 1 tbsp
• Flaked almonds: 25g
• Icing sugar: for dusting

Preparation Instructions:

1. Start by preheating your oven and preparing your cake tin with grease and parchment paper.
2. Cook the rhubarb pieces with a dash of water until tender, then drain.
3. Cream together the softened butter and sugar until fluffy, then incorporate the eggs one at a time.
4. Add the vanilla extract, lemon zest, and milk, mixing well.
5. Gently fold in the flour to create a smooth batter.
6. Layer the batter and cooked rhubarb in the cake tin, topping with flaked almonds.
7. Bake until a skewer inserted into the center comes out clean, then allow to cool before dusting with icing sugar.

Storage and Reheating: Store the completely cooled cake in an airtight container to keep it moist and fresh. It can be stored at room temperature for up to two days or refrigerated for up to five days. For reheating, a brief warming in a low-temperature oven or microwave can revive the softness and warmth of the cake without drying it out.

Nutritional Information: A serving of this cake provides approximately 420 kcal, with 6g of protein, 50g of carbohydrates (including 27g of sugars), 22g of fat, and 2g of fiber.

Frequently Asked Questions:

• Can I use frozen rhubarb? Yes, but ensure it is thoroughly thawed and drained to avoid a soggy cake.
• Why is my cake too wet in the middle? This could be due to excessive moisture from the rhubarb, a too-low oven temperature, or insufficient baking time. Ensure the rhubarb is cut into small pieces, the oven is properly preheated, and the cake is fully baked before removal.
• Can I add other ingredients? Certainly! Ground ginger or additional almonds can enhance the flavor, and a dollop of whipped cream or a dusting of powdered sugar can add to the indulgence.

This Mary Berry-inspired Rhubarb Cake recipe promises a perfect balance of flavors and textures, making it a must-try for any baking enthusiast looking to explore the delightful combination of rhubarb and cake​​​​​​.