Prep time: 15 minutes | Cooking time: 45 minutes. Cover with foil and roast in the oven for 25 mins until soft. Simmer gently-really to soften and sweeten the fruit. Blackberry Rhubarb Cake Here's what you will need: For the cake: 1 1/4 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 cups all-purpose flour 2 eggs 1 teaspoon vanilla 1 cup sour cream 3 cups diced rhubarb 1 What a gorgeous cake, even though it's a very tenuous link to T. And there you go – T is for tenuous! Rhubarb, in the middle of a British summer, is at the edge of the bed. Rhubarb is baked into a streusel-topped coffee cake. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. 16 of Our Best Fall Harvest Decorating Ideas for Your Jul 22, 2016 - Rhubarb and Gooseberry Jam Recipe, Easy microwave jam recipe. Very creative baking, Dom! Preheat the oven to 180C/160C Fan/Gas 4. Cook, uncovered, for 4 minutes or until the rhubarb is tender. This rhubarb raspberry upside-down cake is a twist on the classic pineapple recipe made with tart fresh rhubarb and sweet pink raspberries. 6 months ago If you are allergic to nuts, then leave the marzipan out of the batter. It will change the flavour but nothing else. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper. Pre heat the oven to 180c Grease and line to sandwich tins. One that I will definitely copy! It’s ready when you can see that the surface is ‘set’ and a skewer inserted into the middle comes out clean. LOL! This “T” is for tart may be mixed up for the weekend. It's also the perfect excuse for eating Cornish clotted cream. He he, Dom you are so cheeky but I love this even more for it I think we should start a new “Be as tenuous as you can with your bake challenege entries” challenge. A nice twist on the French classic, add shocking pink stalks of rhubarb to jazz up this tender pudding-cake. Leave the cake to cool in the tin, then run a sharp knife between the edge of the cake and the inside of the tin (sometimes slightly caramelised fruit sticks to the tin). Gooseberry recipes. I think you are drawing a long bow here to incorporate that letter T! I love that you cam just pop into their house. My green pottage is a wo, Sticky orange and garlic slow-roasted chicken thig. has a perfect balance between sugar and berries. The idea for this cake started with rhubarb.This rather bizarre-looking fruit (at least to me) is only in season for a few months around the mid-Atlantic US, where I live. Right then … gooseberries (in any colour variety) are on my shopping list! As others have said, stretching a point, but with a cake that good you can be forgiven I think! Ever month we set a theme and the person with the most convoluted link wins. We rely on advertising to help fund our award-winning journalism. Who care, it looks scrumptious Dom. Draining the rhubarb will keep the cake from becoming soggy. Toss the rhubarb and gooseberries with the extra sugar and spread them over the batter. I don't have gooseberries but do have rhubarb in the freezer. Gooseberry, Strawberry and Rhubarb Crumble, a delicious summer dessert that uses fresh seasonal fruit to create a family-favourite recipe. In a saucepan, pop in the rhubarb, sugar and elderflower syrup. Rinse the gooseberries and toss with the sugar, cornstarch and ginger to coat. Bake for 40-45 minutes, or until the cake is cooked through. This Rhubarb & Ginger Cake turned out wonderfully but was the result of misreading a couple of my old recipes by using double the amount of sugar and over chopping my crystallised ginger into a paste. It will change the flavour but nothing else. Those gooseberries are a fantastic colour. We’ve got another great streusel cake recipe, this one is made with rhubarb and ginger. The batter should have a reluctant dropping consistency. Now hurry and try this gooseberry cake before the gooseberry season is over. Ingredients For the cake 125g (4¼oz) unsalted butter, more LOL.. a bit of a stretch on the T, but hey, I'm totally with you… You could go with Terrific Tart too.. that way you have two T's Either way, the cake looks amazing!! You can easily freeze rhubarb,… Read our community guidelines in full, Pieces of marzipan work well with the tartness of gooseberries and rhubarb in this rustic bake, The Telegraph's award-winning cookery writer, Smoked haddock and lentil stew with sweet onions recipe, Pumpkin and sweet potato curry with coconut and greens recipe, A blueprint recipe for the best home-made granola, Broccoli soup with toasted walnuts recipe, Tagliata and watercress with a mustard orange dressing recipe, Rainbow ribbon salad with a tahini dressing recipe, Spinach and banana pancakes with quick berry sauce recipe, Raw butternut squash and ginger soup recipe, Brussels sprout and blood orange salad recipe, Potato crunch with preserved lemons recipe, 125g butter, at room temperature, plus extra for buttering the tin, 125g caster sugar, plus 
4 tbsp for the fruit, 35g marzipan, broken up into little pieces, 3 large eggs, at room temperature, lightly beaten, 500g rhubarb, trimmed and cut into 2cm lengths (prepared weight), 200g gooseberries, washed, and the dark tufty bits removed. Set them … Oddly enough, I've been called a Cake Tart before now. Mix in the flour. Love it! x. Carefully remove the cake. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Your description leading up to this creation is delightful. This recipe goes well with rhubarb, currant, cherries, blueberries and apples as well. Working London Mummy Working London Mummy says. Line the base of a 22cm round cake tin with baking parchment. Add the gooseberries and cook for a further 3 minutes. Preheat the oven to 180°C/Gas 4. Add the eggs, a little at a time, then the vanilla. … now I realise that this may seem like the most tenuous link ever but I did, honestly have the alphabakes challenge in mind when I made this cake… let me explain… the alphabakes challenge, hosted alternatively by Ros from The More Than Occasional Baker and Caroline from Caroline Makes has the letter T as it’s theme this month… as you can imagine it’s a wonderfully easy one… T for Traybake… T for Tart Tatin… T for Trifle… T for Tiramisu… you get the idea… but as is typical of me i’ve gone slightly left of field…, … I was a little bored yesterday and decided that cake baking was simply the only thing to do and sometimes I like to just open the cupboard, then open the fridge and take my influence by stealth… sadly the fridge was pretty bare, one duck egg, one hens egg and a little butter… and the baking cupboard is in desperate need of a re-stock since I had a clear-out at the weekend… 4 year-old jellied orange slices lurking in a dark corner could perhaps be thrown out… so I only had a small bag of flour to work with…, … however, I suddenly remembered i’d asked my dear neighbour Tracey to pick my ripening purple gooseberries whilst I was away in Spain, which she did and placed in her freezer… so I let myself in to her home, took my gooseberries and helped myself to a couple of stalks of rhubarb whilst I was there… I realise this makes me sound like a total thief but we do have an understanding… I raid her larder in return for cake…, Filed Under: Everything else Tagged With: #AlphaBakes, lemon rind, purple gooseberries, rhubarb. We want to keep the fruit fairly intact. Using a large metal spoon, fold in the flour and a pinch of salt. Having said that let me say this….. a bloody good cake. Bake up an indulgent rhubarb and custard sponge, vegan rhubarb bake or hybrid crumble cake. Make the most of a sensational seasonal ingredient with our rhubarb cake recipes. A quick mixed fruit pie made with frozen berries, Mushroom, Brussels sprouts and blue cheese quiche, Working London Mummy Working London Mummy. Cook I stripped the gooseberry bush bare so I could make jam but thinking there weren’t quite enough fruits to bother with, I pulled a few sticks of rhubarb to bulk it out. Rhubarb recipes. so I added a sugar topping to the cake to address this. Sometimes you have an idea for a cake and you know where you want to end up and you think you know how you’re going to get there. Remove from heat and stir in the coriander. Read More…, © 2010 - 2021 | All rights reserved | Website by Peckish Digital, and so on to my cake and the letter T… you see I think that with the gooseberries, the rhubarb and the lemon honey this is a, 500g raw fruit (you can use any fruit, chopped small or if berries, left whole, fresh or frozen), – pre-heat the oven to 170C and grease and line a loose-bottomed springform tin, – cream the butter and sugar until light and fluffy, – add the other egg then the rest of the flour, the lemon rind and cinnamon and beat in, – add the fruit and combine (it will be really thick, so add a little milm to slacken), – pour into the cake tin and bake for 40 mins or until risen and golden, « thyme honey loaf with fresh thyme and poppy seeds, vegetable stew with a creamy yoghurt sauce & chedd, Roast Brussels Sprouts Fajitas with homemade Oat-F, A glorious bowl of green! The fruit combo sounds so good. It's great that you have such a good relationship with your neighbours. Others are more green and sour. If the mixture seems a little thick, add a couple of tablespoons of milk. The topping is rich and butter, and the filling is a mixture of sweet and tart with a hint of This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. It’s … This looks like a lovely bake with a great combination of ingredients! Looks very good to me – actually, terribly good (that starts with a T). Put the butter, sugar, … You are always whipping up some delicious treat. […] Remove from the oven and reduce the temperature to 190C/170C fan/gas 5. Mix the sour cream, egg, egg yolk and vanilla in a bowl. I've really enjoyed the gooseberries this year – they're a seriously underrated berry. My name is Dominic, I am a cook, food writer and creative event producer. Place the rhubarb, gooseberries, onion, garlic, oil, port, vinegar, salt and pepper in a small heavy saucepan and bring to a simmer. Remove rind, and drain the fruit, keeping juice. Very moist, this Rhubarb and Raspberry Crumble Cake recipe from SIMPLE, a cookbook by Diana Henry, makes as good a pudding, as it does a teatime cake. I think you could have simply called it “Thieving Purple Gooseberry Lemon Rhubarb Cake” and have been covered! Back home, an exhaustive search of the interweb failed to reveal anything useful on the subject of Rhubarb and Gooseberry jam, although there were plenty of recipes on the individual versions. Of course, I’m seduced by strawberries, apricots and peaches, but it’s a shame we are so fickle in our affections. Your oven gets lots of love. Preheat the oven to 400 F / 204 C. Divide the dough in 2 equal parts. Scrape into the prepared tin. Boomboom Rhubarb & Gooseberry Jam Makes just under 2kg of jam 1kg jam sugar, or 1kg golden caster sugar and a decent sugar thermometer 550g rhubarb stalks, roughly chopped Add the cooked, rhubarb-berry mixture to the uncooked berry mixture. Preheat the oven to 190C/
180C fan/gas mark 5. Some varieties of rhubarb are pink and sweet. For the rhubarb jam, place rhubarb, sugar, vanilla pod and seeds and 2 tbs water in a saucepan over medium heat, stirring until sugar is dissolved. You need to be a subscriber to join the conversation. Lay to one side and preheat your oven at this point too. Cook all together until soft, about 10 mins. Lovely story Dom and gorgeous looking cake! Keep to one side, we will be using it for the cake mix and the topping. If you prefer to use only one fruit, use rhubarb or gooseberries on their own. Use a pastry cutter (or two knifes or your hands) to make ‘crumbles’. Top and tail the gooseberries and set aside. Method Preheat the oven to 180C/350F/Gas 4. Thanks. Make the crumble by mixing together flour with brown sugar, cinnamon, nutmeg and salt. I used this gorgeous sugar from The East India Company – it’s a cane sugar from the island of Guadeloupe and I loved the delicate sweetness and crunchy texture; the large granules were perfect for a cake topping. I write the food blog Belleau Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Garden rhubarb is not as sweet a forced rhubarb (the gloriously pink thin sticks that look like flamingo legs!) Gooseberry and Rhubarb jam. If you are allergic to nuts, then leave the marzipan out of the batter. Tarty? Toss the rhubarb and gooseberries with the extra sugar and spread them over the batter. Recipe Rhubarb and Gooseberry Jam Place the rhubarb into a bowl, ideally a glass bowl so you can see how the jam is boiling. Butter and base-line a 23cm springform or loose-bottomed cake tin. Grease and flour a 25 cm (10 inch) spring form pan. Rhubarb Berry Coffee Cake I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. Tart? Toss gooseberries with sugar, lemon or orange zest and cornstarch. Place the rest of the berries and rhubarb in a bowl, add the sugar and gently stir. Cook in a microwave oven on high for 4 minutes,the fruit should be uncovered,check the rhubarb you should notice it starting to soften. I do like a cake with fresh fruit in the summer – this looks lovely Dom. I also run creative event production company The Persuaders, producing global events for brands since 1997. Sprinkle with topping. Bake for 40-45 minutes, or until the cake is cooked through. A LOVELY entry for Alphabakes and I LOVE my pink gooseberries, although they are LONG gone now, so I can have some of your cake! The summer rhubarb was also fully formed and ready for harvesting, so cooking them together seemed the natural thing to do. The combined flavors of sweet strawberries and tart rhubarb mixed into cake that is topped with fruit makes a pleasing dessert for any season. My parents always grew gooseberries in their garden when I was growing up. It will look as if you don’t have much but the sponge rises. It is so nice to have wonderful neighbors that you are comfortable with. It's great all by itself, but feel free to add some frosting or ice cream. Mix the brown sugar, sugar, cinnamon, ginger, salt and butter in a large bowl. You could start a trend for Tart Cakes!! Put it on a plate and sift a light dusting of icing sugar over the top just before serving. A tenuous link indeed which also starts with T so I'll let you off ;P Absolutely gorgeous cake – well done for making it from your almost bare cupboard. The Kitchn (one of my favorite food information sites) says rhubarb is in season from mid-spring throughout the summer, with a prime season of three months from April through June. For the rhubarb filling: 420 g (14 oz) sliced rhubarb 50 g (1/4 cup) sugar 1 tablespoon cornstarch For the cake: Beat the butter and sugar together until light and fluffy, then add the marzipan and beat until it has broken down. Oma always makes this for her grand kids after she picks through her garden. Any way you slice it, it looks delicious and moist! RHUBARB OR GOOSEBERRY PIE 2 c. cut up rhubarb or cleaned gooseberries 1 c. sugar 2 tbsp. Probably not good for the thighs but Oma's cooking is always good for the taste buds. Preheat oven to 400 F. In a sauce pan add 1/3 cup sugar, cornstarch, water, and rhubarb. purple gooseberry, lemon and rhubarb cake and so on to my cake and the letter T… you see I think that with the gooseberries, the rhubarb and the lemon honey this is a t art cake… that’s t art with the letter T 500g raw fruit (you can use any fruit, chopped small or if berries, left whole, fresh or frozen) 175g sugar Rhubarb cake with elderflower icing - rhubarb and elderflower are a flavour match made in heaven. Strain the rhubarb from the poaching liquor, reserving the syrup. What you’ll need to make gooseberry cake with vanilla cream and crumble I'm hoping our gooseberry bushes might actually produce next year – we have two red and two green – in theory! The combination of red gooseberries and rhubarb is really delicious. flour Pinch of salt 1 beaten egg Combine ingredients and put in an unbaked pie shell. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. This family cake is quick and easy to make. Make the cake: beat the butter, caster and muscovado sugars in a food mixer for a good eight to ten minutes, till pale and fluffy. Rhubarb and Red Gooseberry Pie This is now one of our very favorite pie recipes. It is so much fun as well as a challenge to come up with a delicious treat when the larder is nearly bare! I love this kind of cake – and “this” begins with a T, too !! LOL!!! Sweet and Moist Rhubarb Cake Preheat oven to 180 C (350 F). To roast the rhubarb, line a high-sided baking tray with baking parchment, add the rhubarb, then top with the sugar, lemon juice, zest and cordial. Set aside in pans to cool completely, then brush each cake with Chambord. , Tracy's Fruit Cake – see it was easy to use the T! I do envy your cozy arrangement with your neighbor! 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Have gooseberries but do have rhubarb in the flour and a Pinch of salt recipe column for Lincolnshire Magazine! To T. and there you go – T is for tenuous do like a lovely bake with a summer...