Some people may think that along with the cold, blustery days of January, also comes the absence of anything exciting or versatile on the shelves of the local fruit and veg monger. But that's not true! Although December saw the season ending for traditional fruits such as quinces, sloes, and pears, January is the beginning of the season for forced (indoor) rhubarb.
Here is a recipe which is just the thing to warm you on a winter's day. Some fruit mongers should have forced rhubarb available, dig in and look forward to welcoming a cold morning with open arms!
1 tsp lemon rind (can also use orange)
1 1/2 c. firmly packed brown sugar
2 med freedom food eggs
1 c. each self raising flour and plain flour, sifted and set aside
1 tsp cinnamon
1/4 tsp nutmeg
1 c soured cream
6c forced rhubarb, clean, trimmed, coarsely chopped
1/3 c. (about 70-75 g) packed brown sugar, mixed with 1 tsp cinnamon and 1/4 tsp nutmeg, to top the cake
Preheat the oven to 180oC, or less for a fan oven. Grease well a 10' cake pan (23 cm), line the base with baking paper. Cream the butter, sugars, rind, and eggs in a bowl until fluffy. It may look curdled but that's ok. Gently stir in the sifted flours and spices. Add the rhubarb in 2 batches, gently. Spread the cake into the pan, then top with the separate sugar/spices mixture. Bake for about 90 mins, but check with a cake tester. Turn out to a wire rack to cool and serve with oodles of whipped cream or custard. Make sure to keep it covered and away from hungry hands!