Tag: Rhubarb cake

I found some delicate pretty-in-pink forced rhubarb at the market the other day. Just the thing for a rhubarb cake.

I got my ingredients together: equal quantities of flour, ground almonds, butter and golden caster sugar (I cut down on this last, obviously). Then odds and ends like baking powder, additions of my own like ginger and cinnamon, and crushed walnuts as I had no flaked almonds. And of course the chopped rhubarb to go on top.

Then I mixed my ingredients together and popped them in the baking tin. It seemed a little smaller than I’d imagined, but never mind. Into the oven it went, looking good.

Just before it was due to come out, I noticed my scale pan …

Yes. There was the flour, with baking powder, ginger and cinnamon. Clearly, these ingredients had not been included in my cake.

Hmm. Nothing for it but to bash on and hope for the best.

Reader, it was delicious. Next time I use this recipe – and it’s a keeper – it still won’t have flour or baking powder. Though I might allow the spices in.