Rhubarb cakes with orange syrup recipe

These sticky and sweet Rhubarb cakes with orange syrup make for the perfect afternoon tea treat.

The ingredient of Rhubarb cakes with orange syrup recipe

1. 2 rhubarb stalks
2. 100g butter, chopped, at room temperature
3. 100g (1/2 cup) caster sugar
4. 1 teaspoon finely grated orange rind
5. 2 eggs
6. 200g (1 1/3 cups) self-raising flour
7. 125ml (1/2 cup) milk
8. 2 tablespoons finely chopped toasted pistachios
9. 100g (1/2 cup) caster sugar
10. 125ml (1/2 cup) fresh orange juice
11. 1 teaspoon finely grated orange rind

The instruction how to make Rhubarb cakes with orange syrup recipe

1. Preheat the oven to 180C/160C fan forced. Grease a 6-hole 180ml (3 u20444 cup) Texas muffin pan. Line the base of each hole with a circle of baking paper. Cut each stalk of rhubarb into 3cm lengths. Cut each piece lengthways into quarters. Arrange 6 rhubarb pieces in the base of each muffin hole to make a star shape.
2. Use electric beaters to beat butter, sugar and orange rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Sift flour over mixture. Gently fold until combined then add milk. Fold until combined.
3. Spoon cake mixture into prepared muffin pan. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, to make the orange syrup, combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Bring to the boil. Cook, without stirring, for 3-4 minutes or until syrup thickens slightly. Remove from heat and set aside.
5. Line a wire rack with baking paper. While cakes are still in the pan, pierce several times with a skewer then drizzle with half the hot syrup. Set aside for 10 minutes to soak. Turn onto prepared rack. Serve warm cakes, rhubarb-side up, drizzled with remaining syrup and sprinkled with pistachio.

Nutritions of Rhubarb cakes with orange syrup recipe

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