Rhubarb, Cinnamon & Rose Caramel Cake

RHUBARB, CINNAMON & ROSE CARAMEL CAKE

INGREDIENTS:

BASE

400g Rhubarb, cut into 4 cm lengths

40g Butter

80g Dark Brown Sugar

1 tbsp Cinnamon Powder

1 tbsp Rose Water

CAKE

150g Butter, softened

120g Light Brown Sugar

2 Eggs, Beaten

150g Self Raising Flour

1 tbsp Cinnamon Powder

½ tsp Baking Powder

½ tsp Salt

1 tbsp Rose Water

METHOD:

1. Preheat oven 190C, grease and line a 8’ x 8’ Baking Tin with paper.

2. Lay the rhubarb in a single layer on the base, if you like to faff like me, you can make a pretty pattern, but this is by no means essential.

3. Put the butter, sugar and cinnamon in a pan and warn through to melt the butter and dissolve the sugar. Pour in the rose water and spoon the mix carefully over the rhubarb.

4. Meanwhile, beat the butter and sugar for at least 5 minutes or until pale and fluffy.

5. Sift the flour, cinnamon, salt and baking powder in a bowl.

6. Add the egg, a little at a time to the butter and sugar. Beat well between each addition. If it looks like its curdling, add a little of the weighed flour and it will come back.

7. Once all the egg has been incorporated, add the rose water and fold in the flour mix with a spatula. The batter will be thick but this will allow for the moisture in the rhubarb as it cooks.

8. Spoon the batter gently over the rhubarb and smooth out. Bake on the middle shelf for 25-30 minutes or until a skewer comes out clean.

9. Allow to cool in the tin for 10 minutes to allow the caramel to firm up. Invert the cake onto a wire rack so the rhubarb is on top. Cool completely before slicing. This screams out for crème fraiche or a dollop of cream, or maybe a cheeky pond of custard!