Slightly tangy & not overly sweet, light and fluffy Easy Rhubarb Cake with a hint of cinnamon! Perfect with a cup of tea or lashings of custard, you choose! Delicious and easy bake to make the most of seasonal rhubarb and it's vegan too!
Easy rhubarb cake can be stored in the airtight container for up to 3 days. During really hot summer I would recommend you keep it in the fridge.
I wouldn't recommend freezing.
TIPS: Use kitchen scales and oven thermometer for best results.Size of your baking tin is really important. I've been using my 25cm/10inches round spring form tin and my cake takes anything between 45-50 minutes to bake.If you are using a tin with smaller diameter it might take longer for the cake to bake as it will be taller.I would suggest that you do the skewer test at approx 45 min and every 5 minutes after that up until the skewer comes out clean meaning the cake is ready.Don't overmix the batter. Try and be gentle with you mixing as you don't want to incorporate too much air into the batter. Nice and gentle folding motion with your spatula works well.Skewer checkis invaluable as it lets you establish whether your cake is baked or not.However, when inserting the skewer into the cake, bear in mind that due to quite a substantial amount of wet rhubarb, your skewer might not come out dry even when the cake is fully baked.As long as there is no wet batter on your skewer but it is slightly moist, that would be an indicator that the cake is baked. If, however, there are still visible bits of batter on your skewer, then pop it back in and check again after 5 minutes and so on.Browning of the top of the cake. If you notice that your cake is getting a bit too brown on top but there is still some time before it's ready then simply cover it gently with a piece of aluminium foil to prevent it from colouring too much.