Since rhubarb is one of the only local fruits still in season at the moment, I thought I would share my favourite recipe for a simple RHUBARB TRAYBAKE. Of course, if you’re lucky enough to have a freezer full of fruit from last year, feel free to substitute the rhubarb quantity (500g) with any other fruit you may have in the house.
225g caster sugar
4 free range eggs (large)
240ml vegetable oil
1 teaspoon vanilla extract
2 tablespoons plain yoghurt
zest of an orange or lemon
240g self-raising flour
1 teaspoon baking powder
500g stewed, seasonal fruit
Note If you are using rhubarb, you can chop it into one inch pieces and roast it in the oven for around 15 minutes while you make your cake batter. Sprinkle with sugar, maple syrup or honey and cook, draining off any juice before adding to the cake.
1.Pre heat your oven to 180°C/Gas Mark 4. If using rhubarb, bake in your oven for 15 minutes (once the oven is hot) and begin making the cake batter.
2. Beat the sugar and eggs together for at least five minutes, until pale and thick. Slowly pour in the oil and beat again. Add vanilla and two tablespoons of plain yoghurt and mix in well. Grate in the zest of one lemon or orange.
3. Sift the flour and baking powder into the mixture and carefully mix (with a metal spoon, not mixer) until it is all combined.
4. Line a baking tin or tray (approx 30 x 23 x 4cm) with baking paper and pour in the cake batter.
5. Dot the baked or stewed fruit around the cake batter, pushing it down a little with your fingers, but making sure some of the fruit is still visible. Bake in the oven for 45 minutes, or until a tooth pick or cake tester comes out clean. Dust with icing sugar and cut into squares. Serve warm, or cool. Keeps well in a tin for up to five days.