Though it can be eaten raw, rhubarb tends to be too tart this way and is usually best when cooked with plenty of sugar.
Traditional rhubarb bakes include crumb-topped sponges and rhubarb-ginger cake, but Food Expert and Founder of Seasoned Pioneers, Matt Webster, has a unique alternative.
Sharing his recipe exclusively with Express.co.uk, he said: “This recipe is a great twist on the classic rhubarb cake, as it combines the tartness of rhubarb with the warm spice of cinnamon.
“It’s a simple recipe that’s perfect for an afternoon tea or a summer dessert. It can be enjoyed hot or cold and is perfect when served with vanilla ice cream.”
The cake requires a simple list of ingredients and cooks in less than one hour.
Method
Preheat your oven to 180C and line a round cake tin with baking paper.
Wash the rhubarb stems under cold water and remove all traces of the leaves, as these are poisonous to consume.
Next, take a mixing bowl and whisk together the flour, baking powder, and ground cinnamon. In a separate bowl, mix the butter and sugar until light and fluffy.
Then, beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the flour mixture to the wet ingredients, alternating with the milk.
Gently fold the chopped rhubarb into the batter and transfer the batter into the cake tin.
In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle the cinnamon sugar mixture evenly over the top of the cake batter.
Place the prepared cake in the preheated oven and bake for 40-45 minutes. Remove from the oven when cooked and allow the cake to cool in the tin for 10 minutes before serving it.
