Rhubarb Rock Cakes!

Rhubarb-Rock-Cakes

Rhubarb Rock Cakes

These rhubarb rock cakes are super simple to make yet they are rustically pretty with peeping pink and a scatter of glitter.

I raided the veg patch at our house sit and found some new pink stalks of rhubarb that had grown up since I was out picking it for the rhubarb curd the other week!

This rock cake has its origins in that traditional of british puddings, rhubarb crumble. The juicy rhubarb is studded through a scone-like dough (that is very similar to crumble mix) that is heady with ginger, cardamom and nutmeg.

To give them some crumbly crunch I’ve sprinkled demerara sugar over them before baking. Not only does that give them great texture, it sparkles like golden crystals next to the pink rhubarb.

These rhubarb rock cakes are awesome with a cup of tea but they are also fun to serve for dessert with a dollop of clotted cream. 

We actually ended up having them for an eclectic breakfast too! A few were left, a friend came over for (well, it was supposed to be for morning coffee but I was running terrifically late) a late breakfast and we ate them with some Aga hot plate scotch pancakes and a cafetière of coffee.

Now that’s just the best kind of breakfast right?

Rhubarb Rock Cakes

Preheat oven to 180ºc / gas 4 / 350ºf and line a large baking sheet or two smaller ones with parchment (makes 8)

  • 125 g fresh rhubarb, chopped finely
  • 2 tbsp caster sugar
  • 225 g plain flour
  • 2 tsp baking powder
  • 1 heaped tsp ground ginger
  • 1/4 tsp ground nutmeg, or a pinch of freshly grated nutmeg
  • 1/4 tsp ground cardamom
  • 75 g caster sugar
  • 125 g unsalted butter, cubed
  • 1 free-range egg
  • 25 ml milk
  • pinch salt
  • 1 tsp vanilla extract
  • demerara sugar to sprinkle

With the rhubarb finely chopped, stir together with the 2 tablespoons of caster sugar and set aside.

Sift the flour, spices and baking powder into a mixing bowl, stir in the caster sugar then rub in the butter with your fingertips until it all resembles breadcrumbs.

Add the sugared rhubarb.

Beat the egg with the milk, salt and vanilla then add it, stirring gently to bring everything together.

Gently mix to form a stiff dough, don’t overwork it.

Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread. 

Sprinkle over about half a teaspoon of demerara sugar onto each.

Bake for 15 – 20 minutes until lightly golden, cool on a wire rack.

Rhubarb Rock Cakes
You won't believe how delicious these easy to bake rock cakes are, jewelled with juicy rhubarb!
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Ingredients
  1. 125 g fresh rhubarb, chopped finely
  2. 2 tbsp caster sugar
  3. 225 g plain flour
  4. 2 tsp baking powder
  5. 1 heaped tsp ground ginger
  6. 1/4 tsp ground nutmeg, or a pinch of freshly grated nutmeg
  7. 1/4 tsp ground cardamom
  8. 75 g caster sugar
  9. 125 g unsalted butter, cubed
  10. 1 free-range egg
  11. 25 ml milk
  12. pinch salt
  13. 1 tsp vanilla extract
  14. demerara sugar to sprinkle
Instructions
  1. With the rhubarb finely chopped, stir together with the 2 tablespoons of caster sugar and set aside.
  2. Sift the flour, spices and baking powder into a mixing bowl, stir in the caster sugar then rub in the butter with your fingertips until it all resembles breadcrumbs.
  3. Add the sugared rhubarb.
  4. Beat the egg with the milk, salt and vanilla then add it, stirring gently to bring everything together.
  5. Gently mix to form a stiff dough, don’t overwork it.
  6. Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread.
  7. Sprinkle over about half a teaspoon of demerara sugar onto each.
  8. Bake for 15 – 20 minutes until lightly golden, cool on a wire rack.
Vagabond Baker http://vagabondbaker.com/

Rhubarb Rock CakesWhat’s your favourite Rhubarb recipe?

By Rachel A Davis   Follow on Bloglovin

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2 Responses

  1. Megan says:

    I love anything with rhubarb in it! If you ever move to Australia…and start a delivery service…I will be a BIG customer!
    Megan recently posted…A stunning detourMy Profile

    • Rachel Davis says:

      Hahaha, thanks Megan! I love it too, having it on tap at our regular house sit! If you have a little corner, plant some, from what I can establish it grows effortlessly! No one is tending this rhubarb plant at all yet every year, the pink sprouts!

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