I can't believe it's a year since I made the 'Hot chilli Chocolate' cake for kate's birthday. This year I decided to make a 'cooler' cake, Rhubarb and Rose Water to be served with Rhubarb Compote and clotted cream!
1 bunch of rhubarb, chopped to 1 inch pieces
4 Tbs sugar
The night before: Place the rhubarb in a ceramic dish (oven proof) Sprinkle with the sugar and rest in fridge.
Next morning there should be lots of ruby red juices. Place rhubarb in a moderate oven and cook for about 10 minutes then bring out to cool and sprinkle with the rosewater.
Rhubarb & Rosewater Cake
1/2tsp vanilla extract
200g sour cream 300g self raising flour
Beat the butter in an electric mixer for 30 seconds on low spead, then add sugar and vanilla and continue beating until pale and creamy.
Add the eggs one at a time incorporating well before adding next egg. Add the sour cream in three batch's then add the flour in three batch's Using a spatula scoop cake mix into prepared cake tins.
Strain the rhubarb and place carefully around the cake, (the rhubarb will sink to the bottom while cooking)
Bake for about 45-55 minutes, a skewer inserted in the middle of the cake should come out clean.
Meanwhile place the juice from the remaining rhubarb in a small pan and simmer to a syrup.
Serve the cake with the remaining rhubarb and cream and drizzle with the syrup.