Fast Recipes

Baby spice and rhubarb butter cakes

Austrlian Gourmet Traveller fast recipe for baby spice and rhubarb butter cakes
Baby spice and rhubarb butter cakes

Baby spice and rhubarb butter cakes

Ben Dearnley


Rhubarb compote



1.For rhubarb compote, combine rhubarb, sugar and 1 tbsp water in a saucepan, and bring to the boil over high heat, reduce heat to low, cover and cook for 2 minutes or until softened, then cook, uncovered, for 8 minutes or until liquid has reduced and rhubarb is soft. Cool.
2.Using an electric mixer, cream butter and golden syrup until pale, then add eggs, one at a time, beating well between each addition, until incorporated.
3.Sift over flour, baking powder and spices and stir to combine, then spoon into 9 lightly greased 2/3-cup-capacity mini loaf pans and spoon 2 tsp rhubarb down centre. Bake at 180C for 12-15 minutes or until just cooked. Allow to cool slightly, then turn out onto wire racks and cool. Cake will keep in an airtight container for up to 3 days.

Drink Suggestion: Morris Old Premium Amontillado.


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