2 May 2012

Rhubard Cake with Cinnamon Ice Cream

My most fun purchase from the LA trip were some mini cake tins. On Saturday we had movie night with lovely friends and I was in charge of pudding so decided to try them out. They are like miniature loaf tins so perfect for making individual portion sized cakes, but I'm sure they will be useful for other things too. I love baking tins and have way too many - it is quite dangerous trying to take anything out of the cupboard where they live, impossible not to make everything fall on the floor and make a terrible noise. But I didn't have any mini loaf tins before so of course I simply had to get them, and any less than eight would have been pointless!

Anyway, back to pudding. I went to the shop without much of an idea of what to make, but pretty much straight away saw some lovely rhubarb and then it was easy to decide the menu. I don't have an ice cream machine but it is very easy to make it without one...although now I'm thinking of all sorts of flavours I would like to try so am considering buying one.

As I was making small cakes, the cooking time was quite short so I pre-roasted the rhubard for 15-20 minutes to make sure it went soft, but if you use a normal sized baking tin it would be fine to put them in raw.

50 gms Butter
2 Eggs
180 gms Sugar
210 gms Plain Flour
2 tsp Baking Powder
2 Tsk Vanilla Sugar
1 dl Milk
2 Ruhubard Sticks

Cut the rhubarb in half lenghtways, then into 5 cm long pieces. Grease a baking tin and place the rhubarb sticks in it, just chuck them in or arrange in a nice pattern if you fancy. Whisk the eggs and sugar until thick and fluffy. Melt the butter. Mix the dry ingredients, then fold them into the eggs. Add the melted butter and milk. Pour into the tin over the rhubard and bake for 40 minutes at 180.

200 ml Milk
Cinnamon Stick
3 Egg Yolks
100 gms Sugar
2 tsp Ground Cinnamon
400 ml Cream

Put the milk in a saucepan, add the cinnamon stick and leave to infuse for an hour. Whisk the egg yolks, sugar and ground cinnamon in a bowl. Heat up the milk almost to boiling point then pick out the cinnamon stick and pour the milk over the egg mixture, whisking to combine. Pour back into the saucepan and cook for about 10 mins until you have a thick-ish custard. Add the cream then pour into a container, cool and freeze. After about an hour it will begin to set around the edges so take it out of the freezer and stir vigorously. Repeat a few times over the next couple of hours.

1 comment:

  1. I just made cinnamon ice cream not that long ago. Loved it!!


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