Rhubarb and pear cake

Hooray! Finally a chance to bake something new! My tiny patch of rhubarb was ready for the picking, I had some Greek yogurt to use up and Pinterest provided me with a new recipe to try out. I even got to use my fancy cup measures as it’s an American recipe. 

The recipe called for four cups of rhubarb, which I didn’t have, so a rummage in the fruit bowl produced a pear to add to the mix. 

It’s a very quick make – using cup measures is super-speedy – and it makes a really thick cake mix, almost like a dough (the recipe did warn this). 

I adapted the streusel topping to just cinnamon and brown sugar to try and make it a little healthier and, let’s be honest here, I was too lazy to make the streusel!

Before baking…
And after.
 The recipe said to bake the cake for 45 minutes at 350°F, so I did it for 30 minutes at 180°C which gave the end result quite a thick crust. I divided the cake into 12 ‘fingers’ – it cut well, came out of the tin just fine and kept its shape. 

Next time I’d bake it for a little longer as it had quite a doughy, almost bread-like (like those tear-and-share style breads) texture, though that could have been due to the ‘wet’ fruit. I, however, quite liked the stickiness. 

Recipe here: http://pin.it/pmp08qL

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victorialjames

Here I'll show you all the Pinterest craft, cooking and DIY projects I attempt - good and bad! Find me on Pinterest: @victoria1james or on Instagram: @victorialjames

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