Easter Treats

Rhubarb Marbled Madeira

Rhubarb Marbled Madeira

  • 175g softened butter
  • 175g caster sugar
  • 3 medium sized eggs, beaten
  • 225g self raising flour
  • 75ml milk
  • 1 tsp vanilla essence
  • 2 tbsp stewed, tender pink rhubarb (for pretty marbling)

This is a sensible grown-up cake - an antidote to all the chocolate. Madeira is somehow more refined and 'cakey' than bouncy sponge cake and this one goes very well with just a hint of the first tender shoots of the pinkest rhubarb marbled through it (please note: this cake has been tested on some lifelong rhubarbaphobes and they both asked for another slice...)

  1. Grease and line a 1lb loaf tin and preheat the oven to gas 3/150C (ie cooler than for the cupcakes)
  2. Beat the butter and sugar together for 5-10 minutes until the mixture is white and fluffy, then gradually add the eggs as you continue beating (I tend to add a little flour as I go to stop the mixture curdling).
  3. Carefully fold in the flour and vanilla essence, adding the milk until you have a thick, but dropping consistency.
  4. Spoon in the rhubarb (make sure it's smooth with no lumps) and swirl around a little to make a marbled effect, but don't over mix.
  5. Pour into the loaf tin and bake for around an hour, depending on your oven (check with a skewer near the end of the cooking time - if it comes out clean, the cake is ready). This cake will keep well in a tin for several days.
  • recipes Jo Arnell
  • pictures David Merewether

To see more of Jo's seasonal cakes and recipes, visit www.hornbrookmanor.co.uk and search under 'Seasonal Tips and Recipes'