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Benjamina Ebuehi’s recipe for traybake with rhubarb and elderflower | Cake

traybakes always remind me of school cakes sales: homey, warm and unpretentious. They’re the go-to bake when you’re feeding a crowd, and I love that they don’t require too much decoration—just a drizzle of frosting or a dollop of buttercream, and you’re good to go. This rhubarb and elderflower number is easy to put together and has a very light and airy spring feel.

Rhubarb and elderflower traybake

Preparation 25 minutes
Cook 35 minutes
Serves 12-16

250 g rhubarb
20 g caster sugar

For the sponge
200 g unsalted buttersoftened
250 g caster sugar
1 lemon
peel finely grated
3 tbsp elderflower syrup
3 large eggs
260 g flour
¼ teaspoon
salt
1½ tsp baking powder
100g
sour creamat room temperature

For the cherry
100 g icing sugar
2 -3 tablespoons of elderflower syrup

Grease a 20 x 25 cm baking pan with wax paper, leaving enough overhang to lift the cake out later, and preheat the oven to 180C (160C Fan)/350F/Gas 4.

Wash the rhubarb, remove the ends and cut the stems into 5 cm pieces. Add to a bowl with the caster sugar, toss and set aside.

Beat the butter, sugar and lemon zest in a stand mixer or with an electric whisk for three to five minutes until pale and creamy. Pour in the cordial, whisk for a few more seconds to combine. Add the eggs one at a time, beating well after each addition.

In a separate bowl, combine the flour, salt and baking powder, pour half of this into the egg mixture and mix on low speed until just combined. Pour in the sour cream, mix briefly and then stir in the rest of the flour.

Spoon the batter into the tin, smooth the surface and sprinkle with the rhubarb without pushing the pieces into the batter.

Bake for 35-40 minutes, until a skewer inserted into the center comes out clean, then remove and let cool completely.

For the glaze, mix the icing sugar with enough cordial to form a thick, but pourable glaze. Drizzle over the cooled cake, slice and serve.