The Rhubarb season
Spring and it's time to harvest a little Rhubarb on our allotment, did you know that it's a really easy vegetable to grow.
It can be planted into the garden or you can plant it into a big tub which could sit out onto your yard.
Rhubarb fact: Rhubarb is full of vitamins including vitamin A and vitamin B6
We have a lovely recipe that we know you are going to love and it's a great for all the family to join in , make and of course eat!
Rhubarb Butterfly Cakes
* 100g butter
* 100g caster sugar
* 2 large free-range eggs
* 100g self - raising flour
* 1 level tsp baking powder
For the jam
* 180g rhubarb, chopped
*. 60g sugar
* Half lemon, juice and zest
For the filling
* 200ml whipping cream
* Half tbsp icing sugar
Method - set the oven to 180°c/gas 4. Line a tray with 12 cupcake cases.
Beat butter and caster sugar together until light. Add the egg followed by the flour. Beat well for 2-3 mins or until smooth.
Fill each case with a tbsp of mixture.
Bake for 15-20 mins until golden. Cool cakes completely.
Make the jam by combining rhubarb, lemon and zest in a pan and bring to the boil .Reduce heat and simmer for 10mins or so. Add sugar and simmer for 10-15 mins, leave to cool.
Once the jam is cool, whip the cream and icing sugar together then spoon in 2 tbsp of jam and mix in.
Cut the top off the cooled cake and cut in two to make the wings.
Spoon a teaspoon of jam into the top of the cupcake then pipe a swirl of cream on top.
Place the wings on to resemble a butterfly.
Dust with icing sugar.