Rhubarb and almond cakes

rhubarb and almond cakes
6 Item


Poached rhubarb


1.Preheat oven to moderate 180°C (160°C fan-forced). Grease a 6-hole texas (¾-cup/180ml) muffin pan.
2.Make poached rhubarb. Place ingredients in medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until rhubarb is just tender. Drain rhubarb over medium bowl; reserve rhubarb and syrup separately.
3.Meanwhile, blend or process milk and nuts until smooth.
4.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions (mixture might separate at this stage, but will come together later); transfer to large bowl. Stir in sifted flour and almond mixture.
5.Spoon mixture equally among muffin pan holes, bake 10 minutes. Carefully remove muffin pan from oven, divide drained rhubarb over muffins, bake further 15 minutes.
6.Stand muffins 5 minutes,; turn, top-side up, onto wire rack to cool. Serve warm or cold with rhubarb syrup.

Thanks to hothouse growing, rhubarb is available all year, so you can indulge in a hot pie or crumble as well as any number of luscious desserts matching rhubarb with berries and cream or mascarpone whenever you like. Be sure to discard every bit of the vegetable’s leaf and use only the thinnest stalks (the thick ones tend to be stringy).


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