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Spiced Rhubarb Cake (Traybake)
A rhubarb cake with added spices baked as an easy to slice traybake (sheetpan) cake.
Equipment
- Traybake tin (pan) 36.5 x 26 cm (12 x 9 in)
- baking parchment
- Large bowl or stand mixer
- wooden spoon
- Measuring spoons
- measuring jug
- chopping board
- Sharp knife
Ingredients
- 300 grams self-raising flour
- 240 grams caster sugar
- 100 millilitres vegetable oil
- 80 millilitres water
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 3 large eggs
- 200 grams rhubarb
- 60 grams Demerara sugar
- 75 grams flaked almonds
Instructions
- Heat the oven to 180C/160 C Fan
- If your traybake tin is non-stick you do not have to grease and line it. If you have a traditional pan then grease it well, and line the base with parchment paper. I like to line the tin anyway because it makes it easier to remove the cake from the tin.
- Wash and finely chop the rhubarb, set aside.
- Add all the ingredients except the rhubarb, demerara sugar and flaked almonds, to a stand mixer bowl, or a large baking bowl.
- Mix on low speed until the mixture comes together, then mix on medium speed for 2 minutes. Scrape down the sides occasionally to ensure all the ingredients mix well. If mixing by hand, beat with a wooden spoon until the mixture is a smooth batter.
- Stir in the chopped rhubarb and spoon the mixture into the traybake tin (pan).
- Scatter the demerara sugar and flaked almonds evenly over the cake mixture.
- Bake for 45 - 50 minutes until a skewer inserted into the centre of the cake comes out clean.
- Leave in the tin to cool completely (about an hour) , then cut into 16 portions.
Nutrition
Calories: 239kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 88mgPotassium: 104mgFiber: 1gSugar: 19gVitamin A: 64IUVitamin C: 1mgCalcium: 34mgIron: 1mg