Having frozen rhubarb to bake into a spiced rhubarb & orange cake in the middle of winter is a treat! Rhubarb is treasured by many simply for its sophisticated flavor. Those who love rhubarb, value its tart pungency, which more often than not is mellowed with sugar and made aromatic with vanilla, cinnamon, nutmeg, cardamom or orange rind.
Sweets are the staple at the end of a meal; the luring incentive for the kids to eat their vegetables, the weakness for many dieters, and the go-to fix for those with sugar addictions.
Hot or cold, a simple mini dessert can turn an average meal into a memorable event. Rhubarb and orange is a much-loved flavor combination, making this recipe a perfect winter dessert.
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Ingredients
- 1 orange, washed
- 400 gm (14 oz) rhubarb, cut in 1/2-inch pieces
- 1 cup + 1 Tbsp brown sugar
- 1/2 tsp EACH cardamom, cinnamon & nutmeg
- 2 tsp vanilla
- 1/4 cup water
- 2 1/4 cups self rising flour, sifted
- 2/3 cup butter, melted & cooled
- 1 cup buttermilk
- 1 cup sugar
- 3 eggs
- Whip cream for serving
Ingredients
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Instructions
- Place orange in a deep saucepan, cover with water. Place saucepan over high heat & bring to a boil. Place a lid on it & reduce heat to low. Simmer until the orange is very tender when pierced with a sharp knife. Drain, quarter & set aside to cool completely.
- Preheat oven to 350 F. Lightly butter six-1 cup ovenproof baking dishes.
- Place rhubarb, brown sugar, spices, vanilla & water in a heavy based saucepan over medium heat. Bring to a simmer & cook, stirring occasionally, for 5-6 minutes until rhubarb thickens. Remove from heat & set aside.
- Place cooled orange quarters with the skin on into a food processor & puree until smooth. Add flour, butter, buttermilk, sugar & eggs & process until smooth.
- Divide batter among prepared baking dishes. Place on a baking tray & bake for 40 minutes or until tops are golden.
- Serve warm topped with spiced rhubarb & whip cream.