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Rhubarb cakes with orange syrup recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious Rhubarb cakes drizzled with zesty orange syrup, ideal for a delightful tea time indulgence.
Ingredients:
  • 2 rhubarb stalks
  • 100g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2.00 tsp finely grated orange rind
  • 200g (1 1/3 cups) self-raising flour
  • 125ml (1/2 cup) milk
  • 40.00 ml finely chopped toasted pistachios
  • 125ml (1/2 cup) fresh orange juice
Instructions:
  • Preheat the oven as directed and prepare a Texas muffin pan by greasing and lining it with baking paper circles. Cut the rhubarb as specified into quarters and arrange them in a star shape in each muffin hole.
  • In a bowl, use electric beaters to whip together butter, sugar, and orange rind until light and creamy. Add eggs one by one, beating thoroughly after each addition. Sift flour over the mixture and gently fold it in. Finally, mix in the milk until just combined.
  • Scoop cake batter into greased muffin tin. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Prepare the orange syrup by combining all the ingredients in a small saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil. Let it simmer without stirring for 3-4 minutes until the syrup slightly thickens. Remove from heat and set aside.
  • Place a wire rack on top of a sheet of baking paper. While the cakes are still in the pan, poke several holes in them with a skewer, then pour half of the hot syrup over them. Let them rest for 10 minutes to absorb the syrup. Invert the cakes onto the prepared rack. Serve the warm cakes with the rhubarb side facing up, drizzled with the remaining syrup, and sprinkled with pistachios.

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