Rhubarb Cake has a crunchy topping which is a cross between a cake and a pastry. Serve with Creme a la Vanille or single cream. This recipe originated in Alaska where rhubarb grows very successfully and to a great size.2 oz. plus
1 teaspoon butter
12 oz. rhubarb, washed, trimmed and chopped INTO 2-inch lengths
5 oz. sugar
2 teaspoons grated lemon rind
Rhubarb Brown Betty consists of layers of rhubarb and biscuits .
½ teaspoon ground ginger
½ teaspoon grated nutmeg
6 oz. flour
2 teaspoon baking powder
½ teaspoon salt
2 eggs, lightly beaten with
4 tablespoons milk
2 tablespoons lemon juice
With the teaspoon of butter, grease an 8-inch square baking tin. Arrange the rhubarb in the tin.
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
In a small mixing bowl, combine 4 ounces of the sugar, the lemon rind, ginger, nutmeg and 1 tablespoon of the flour. Sprinkle the mixture over the rhubarb. Set aside.
Sift the remaining flour, the baking powder and salt into a medium-sized mixing bowl. Stir in the remaining sugar. Add the remaining butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour until the mixture resembles coarse bread-crumbs. Add the egg and milk mixture and the lemon juice and, with a wooden spoon, mix it into the flour mixture to form a thick batter. Spoon the batter over the rhubarb in the tin. Place the tin in the oven and bake the cake for 35 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven. Allow the cake to cool for 5 minutes.
Invert a warmed serving dish over the cake and turn it out. The cake should slide out easily. (If any of the rhubarb sticks to the bottom of the tin, remove it carefully and return it to the cake.) Serve immediately.