The pink, forced rhubarb has been replaced with its traditional, slightly bitter cousin as Spring produce gives way to early Summer’s arrivals. Tangy rhubarb pairs perfectly with sweet, aromatic elderflower here in this rhubarb & elderflower cake. We’re still a little way off elderflower season but while we wait, it’s cordial that brings the flavour – in my case, last Summer’s brew! To make the cake, you will need:
120g caster sugar
120g self-raising flour
1 tsp baking powder
2 tbsp elderflower cordial, plus 3 tbsp for drizzling.
100g rhubarb, chopped into 5 cm pieces, or so.
Cream the butter and sugar until light and fluffy. Add the cordial, along with one of the eggs and a little flour, then beat briefly to combine. Add the other egg and the rest of the flour and baking powder. Arrange your rhubarb on the base of a lined tin and pour the batter over the top, ensuring you cover all the rhubarb. Bake for 45 – 50 mins at 160 Fan, covering the cake with foil if it starts to brown too much. A skewer inserted in the middle should come out clean.
Leave to cool in the tin a little then turn out while still a little warm. Drizzle the cake with 3 tbsp more of elderflower cordial and leave to cool completely. Serve with yoghurt and extra poached rhubarb, if you want.