Fruity Rhubarb And Elderflower Traybake
This rhubarb and elderflower traybake combines the tart flavour of rhubarb with the sweetness of elderflower to make a delicious summery dessert.
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.
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Nutrition
Serving: 22gCalories: 358kcalCarbohydrates: 53gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 118mgPotassium: 110mgFiber: 1gSugar: 34gVitamin A: 480IUVitamin C: 3mgCalcium: 71mgIron: 1mg
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