On the up-side, my grandmother was very insistent that we made a wish every time we ate a food for the first time in its season. So lately I've been wishing up a storm, what with asparagus, strawberries, new potatoes and - today - rhubarb. I love rhubarb, and although I lack the commitment to be a good gardener, I have inherited a flourishing rhubarb patch which thrives on utter neglect at the bottom of the garden amongst a tangle of brambles.
So with great excitement (and a bowlful of the stuff in front of me as I write), I bring you my favourite sweet thing - a moist and fragrant rhubarb & orange cake - and the chance to make a wish.
Rhubarb and Orange cake
350g rhubarb, cut into chunks
200g golden caster sugar
grated zest and juice of half an orange
140g butter, softened
2 eggs, beaten
½ teaspoon baking powder
85g self-raising flour
100g ground almonds
25g light muscovado sugar
grated zest of half an orange
50g slivered almonds (I often leave them out)
Mix the rhubarb with 50g of the caster sugar and the orange zest, then set it aside for an hour, giving it a stir or two. Pre-heat the oven to 190/gas 5 and grease and line a 23cm loose-bottomed cake tin. Cream the butter and remaining 150g sugar until light and fluffy. Add the eggs, baking powder, flour, ground almonds and orange juice and beat gently until smooth. Turn into the tin and level with a spoon. Drain the rhubarb and spoon the chunks over the cake. Bake for 25 minutes. Meanwhile, make the topping by melting the butter and stirring in the sugar, zest and almonds. Take the cake out of the oven, reduce the temperature to 180/gas 4, sprinkle the topping over it and quickly replace it in the oven for another 15-20 minutes until firm in the centre. Cool in the tin for 20 minutes or so before transferring to a rack. Dust with icing sugar and serve warm or cool with thick cream.
The recipe was snipped out of a Good Food magazine some years ago.