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Mrs Fiddlesticks

Rhubarb cake


  • 280g/10oz self raising flour

  • 1 tsp baking powder

  • 110g/4oz caster sugar

  • 110g/4oz demerara sugar, plus a little extra for sprinkling

  • 110g/4oz butter, melted

  • 2 eggs

  • 300ml/half pint unsweetened stewed fruit

  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180 C/ 350 F/ Gas 4.

  2. Line the base of a 23cm/ 9inch cake tin and butter the sides.

  3. Mix the flour with the baking powder and the two sugars.

  4. Make a well in the centre and add the butter, eggs, stewed fruit and vanilla extract.

  5. Beat the whole lot together well, then pour into the tin.

  6. Smooth down lightly, then spinkle another 1.5-2 tablespoons demerara sugar evenly over the surface. Bake for about 45 minutes, until firm to the touch. Test with a skewer - if it comes out clean it's done. Let the cake cool for at least 15 minutes in the tin before turning out.


Given to me by a friend but taken originally from Sophie Grigson's Country Kitchen. It originally uses gooseberries but I think you could experiment with different fruit purees.
It's freezable.
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