Easy Fruity Rhubarb And Elderflower Traybake
Spring is in the air, and that means rhubarb is starting to pop up in farmers’ markets and grocery stores. This week I decided to make a fruity rhubarb and elderflower traybake. The tartness of the rhubarb pairs perfectly with the sweetness of the elderflower, making for a delicious spring dessert. If you can’t find elderflower cordial, you can substitute it with regular lemon juice or omit it altogether. Enjoy!
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Can I use frozen rhubarb in my traybake?
Yes, definitely! You can use frozen rhubarb in your traybake, but you may need to adjust the bake time slightly. If the rhubarb is still frozen when you put it in the oven, it will take longer to cook than if it were thawed. Keep an eye on the traybake and check it frequently until the rhubarb is cooked to your liking. In this recipe, I used frozen rhubarb and the baking time is as stated at 40 minutes. The rhubarb is fully cooked through and soft.
No need to pre-cook the rhubarb,(that’s why this recipe is so easy) just make sure they are chopped into small 5 cm pieces.
Another way to use rhubarb is by making a Rhubarb crumble, try my Easy Rhubarb And Apple Crumble or Rhubarb and Ginger Loaf Cake.
INGREDIENTS
For this recipe, I doubled up on everything as I had a lot of rhubarb to use so you can half the quantities if you need to.
You will need
- 500 g Rhubarb Fresh or Frozen
- 40 g Caster Sugar
For the sponge
- 400 g Unsalted Butter softened
- 500 g Caster Sugar
- 2 Lemon zest
- 6 tbsp Elderflower Cordial
- 6 lrg Eggs
- 520 g Plain Flour
- ½ tsp Salt
- 3 tsp Baking Powder
- 200 g Plain Greek Yoghurt or Creme Fraiche
Icing
- 2-3 tbsp Elderflower Cordial
- 200 g Icing Sugar
How to make Rhubarb and Elderflower traybake with frozen rhubarb
- Grease and line your baking tins with baking paper, leaving enough so that it overhangs over the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
- Make sure your rhubarb is chopped into 5cm chunks. Add to a bowl with the caster sugar, mix and set aside.
- Cream the butter, sugar and lemon zest in with your electric mixer for 3 minutes, until pale and creamy. Pour in the cordial and add the eggs one at a time whilst mixing.
- In a separate bowl, mix the flour, salt and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt, mix again, and then add the remaining flour.
- Spoon the batter into your tins and smooth out evenly. Top with the rhubarb. No need to push in!
- Bake for 40 minutes or until the sponge is cooked. Leave to cook completely.
- For the icing, mix the icing sugar with enough cordial to make a thick glaze. Drizzle over the cooled cake, then slice and serve.
How to store Rhubarb and Elderflower cake?
Due to having fresh fruit in the cake, it is best eaten within 3-5 days, but I am sure it will be eaten before then!. Store in an air-tight container and keep in a cool place.
If you like this recipe, you may like my Courgette and Grapefruit Cake or an easy apple traybake.
Fruity Rhubarb And Elderflower Traybake
Equipment
Ingredients
- 500 g Rhubarb (Fresh or Frozen)
- 40 g Caster Sugar
For the sponge
- 400 g Unsalted Butter (softenened)
- 500 g Caster Sugar
- 2 Lemon zest
- 6 tbsp Elderflower Cordial
- 6 lrg Eggs
- 520 g Plain Flour
- ½ tsp Salt
- 3 tsp Baking Powder
- 200 g Plain Greek Yoghurt
Icing
- 2-3 tbsp Elderflower Cordial
- 200 g Icing Sugar
Instructions
- Grease and line your baking tins with baking paper, leaving enough so that it overhangs over the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
- Make sure your rhubarb is chopped into 5cm chunks. Add to a bowl with the caster sugar, mix and set aside.
- Cream the butter, sugar and lemon zest in with your electric mixer for 3 minutes, until pale and creamy. Pour in the cordial and add the eggs one at a time whilst mixing.
- In a separate bowl, mix the flour, salt and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt, mix again, then add the remaining flour.
- Spoon the batter into your tins and smooth out evenly. Top with the rhubarb. No need to push in!
- Bake for 40 minutes or until the sponge is cooked. Leave to cook completely.
- For the icing, mix the icing sugar with enough cordial to make a thick glaze. Drizzle over the cooled cake, then slice and serve.