Rhubarb Brown butter cakes

For 5 cakes

What You’ll Need:

For the cake:

  • 25g Ground Almonds
  • 25g Plain Flour
  • 1 egg
  • 70g Castor sugar
  • 25ml of semi-skimmed milk
  • 25ml Double cream
  • 55g unsalted butter
  • For the Rhubarb compote:
  • 100g rhubarb
  • 10g sugar caster
  • For the crumble:
  • 33g flour
  • 33g light brown sugar
  • 3g ground ginger
  • 50g butter
  • 3g ground almonds
  • 16g self-raising flour

What To Do:

Method for the cake:

  • Whisk up the eggs and sugar to a sabayon stage
  • Fold in the cream & milk, followed by the dry ingredients
  • Place in a mould and cook at 170 C for 15-20 minutes

Method for Rhubarb compote:

  • Roughly chop rhubarb into even pieces, approximately 2cm in length
  • Place in a saucepan over a medium heat with the sugar and 50ml of water then cover with a lid
  • Cook for 15–20 minutes, stirring occasionally, until the rhubarb has completely broken down

Method for the crumble

  • Mix all the ingredients together by hand;
  • Then lay on a tray and bake @170 until golden.
  • Allow to cool, chop up, use as needed.

Recipe supplied by Rocket Food, London’s leading luxury catering company.

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