Roasted Rhubard & Cream Cake

We at Tala have teamed up with the fantastic Exploding Recipe to bring you this Roasted Rhubarb and Cream Loaf Cake—a beautifully balanced dessert, perfect for springtime gatherings or an afternoon treat.

This Roasted Rhubarb & Cream Cake is a delightful mix of tart and sweet flavours. Tender sponge cake is layered with roasted rhubarb, adding a rich, caramelised tang, and finished with a light, whipped cream topping.

Equipment

Tala Performance 2lb Loaf Tin

Tala Dusty Pink Stoneware Mixing Bowl 

Tala Stainless Steel Whisk 

Tala Performance Baking Sheet

Ingredients 

(cake) 

220g Soft Butter

200g Caster Sugar

4 x Eggs 

200g of Self Raising Flour 

1 tsp of Baking Powder 

(Rhubarb)

400g Rhubarb, diced into 2cm Batons 

1 orange 

50g Caster Sugar 

( Whipped Cream)

275 Double Cream

85g Icing Sugar 

Method 

1. Preheat the oven to 150C fan/300F/ Gas 3 1/2 and line your Tala Performance 2lb Loaf Tin.
2. Cream the butter and sugar in a mixing bowl and use a wooden spoon to mix until light and fluffy. Add the eggs one by one, mixing well after each addition and scraping down the sides of the mixing bowl. Sift the four and baking powder until you achieve a soft, flowing consistency.
3. Transfer the cake mixture to the prepared Loaf Tin, smooth the top of the batter with a spatula and bake for 45 minutes or until a toothpick inserted comes out clean.
4. To prepare place the batons onto a baking tray lined with parchment paper. Zest and Squeeze the juice of the orange on top, then sprinkle over the sugar. Place the tray into the oven whilst your cake is baking and roast for 25- 30 minutes. 
5. Remove the cake and rhubarb from the oven, then pour the juices that have come out of the rhubarb over the sponge. Leave the cake to cool for 5 minutes, then remove from the tin and allow to fully cool.  
6. Next, prepare the whipped cream. Pour the cream into a mixing bowl, add the icing sugar and whisk until you achieve soft peaks. An electric whisk makes this job much easier if you have one, but be careful not to overwhip the cream. 
7. Finally, assemble the cake. Add half of your roasted rhubarb to the whipped cream and mix through, then evenly spread it over the cooled sponge. Finish by pilling the remaining batons of roasted rhubarb on top of the cake, then serve and enjoy!