These little rhubarb pudding fairy cakes are so named because they are pudding like in texture rather than light and airy. But they’re also fairy like in terms of their size and the ephemeral and elegant nature of the edible flowers. Whatever you want to call them, they’re totally delicious.
Spring, it’s really here at last. Despite the rubbish weather we’ve been having, the hedges are alive with primroses. They’re slightly later than usual but absolutely spectacular.
Talking of spectacular flowers, I was recently given a punnet of edible ones from a local grower. The Flower Mill, based just up the road from us (in an old flour mill as it happens), grows chemical free flowers for decoration and also for eating.
It’s primarily a mail order business, so anyone in the UK can enjoy bouquets and posies of seasonal Cornish flowers. They can also order edible flowers to decorate cakes, salads or whatever else grabs their fancy. My punnet contained a collection of borage flowers, violas and different types of primulas. What fun. It’s time to play.
Rhubarb Pudding Fairy Cakes with White Chocolate
Kate has chosen fairy cakes, cupcakes and muffins for this month’s Tea Time Treats. And fairy cakes seemed just the thing to showcase the beautiful flowers I’d received. As I like to bake seasonally where I can, rhubarb was an obvious choice.
Now, I don’t know why, but for some reason we’ve been unable to grow rhubarb down at the field. It used to flourish on our old site. Luckily, my mother grows some in her garden, so it was all systems go.
Whilst the cakes were cooking, I stewed up a few stems of chopped rhubarb without sugar. I thought they’d make a beautiful pink juice for the icing. And they did.
Due to the almonds, these veered more towards the dense texture than light and spongy, but, oh, they were delicious. Rhubarb is one of those ingredients that works particularly well in cakes, giving bursts of tartness and flavour in amongst the sweetness.
The rhubarb juice gave the icing a tinge of pink which I was pleased with. I used the remaining stewed rhubarb in a breakfast smoothie the following day and it was so good I’m now craving more.
As it happened, the cake cases came away from the cakes, making them look really tatty, so I removed them all together. Thank goodness for the flowers, which made these otherwise plain looking cakes into the real deal – fairy cakes of elegance and beauty. The flowers all had their own flavours and were not only good to look at but were good to eat too.
In retrospect I regret not putting some of them into ice-cube trays, but I shall remember that for another time. Cool summer drinks would surely be enhanced with a flower or two floating on the surface.
I was told that the flowers can be kept for 2-3 days in the fridge, but I was surprised at just how long they lasted out of the fridge and on the cakes – it was several hours before they showed any sign of wilting.
You can check out the range of options available at The Flower Mill.
Other Rhubarb Cake Recipes You Might Like
- Matcha, chocolate & rhubarb swirl bundt cake
- Rhubarb bundt cake with a hot ginger glaze
- Rhubarb friands with white chocolate
- Remarkable rhubarb cake
- Rhubarb honey cakes (aka nonnettes)
- Rhubarb & orange chocolate cake
- Spelt rhubarb muffins with a hint of rose
- Rhubarb polenta cake
- Rhubarb & white chocolate muffins
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these rhubarb pudding fairy cakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more cupcake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Rhubarb Pudding Fairy Cakes. PIN IT.
Rhubarb Pudding Fairy Cakes – The Recipe
Rhubarb Pudding Fairy Cakes
- 1 stick rhubarb (about 80g) – ends removed
- 50 g white chocolate – chopped into small pieces (I used Green & Blacks)
- 75 g unsalted butter
- 90 g golden caster sugar
- 1 large egg (I used a duck egg)
- 100 g flour (half wholemeal spelt, half white spelt)
- 50 g ground almonds
- 1 scant teaspoon of baking powder
- pinch of bicarbonate of soda
- 1 tbsp yoghurt
- 1 tsp orange flower water (optional)
- 1 stem rhubarb (or more) – stewed in a little water, but without sugar
- 100 g icing sugar
- 1 tsp orange flower water (optional)
- edible flowers to decorate
- Finely chop the rhubarb.
- Cream the butter and sugar until light and fluffy.
- Beat in the egg.
- Sift in the dry ingredients and stir until just incorporated.
- Add the yoghurt and orange flower water.
- Stir in the chocolate and rhubarb.
- Spoon into 12 fairy cake cases.
- Bake in a preheated oven at 180℃ (350℉, Gas 4) for 20 minutes.
- Turn out onto a wire rack and leave to cool.
- Sift the icing sugar into a bowl. Add the orange flower water if using and enough of the rhubarb juice (from the stewed rhubarb) to make a slightly runny icing.
- Spoon over the top of the cakes. Decorate the tops with pretty edible flowers.
As edible flowers abound, I am also entering these little cakes into Herbs on Saturday with Karen of Lavender and Lovage. It just so happens that this month’s prize is Cooking with Edible Flowers.
As I’ve made everything from scratch as usual, I’m sending these off to Made with Love Mondays with Javelin Warrior.
And finally, because rhubarb is in season and I haven’t submitted anything for ages, I’m entering these into Simple & in Season with Ren of Fabulicious Food.