My pantry

From My Garden To My Table….Amazing Rhubarb and Pear Fancy Pants Yeast Cake

February 15, 2013

rhubarb yeast cake ingredientsIt never ceases to amaze me that merely seconds after the Christmas bumpf is put away the Easter goodies are brazenly shaking their arse in the supermarket aisle.

I mean, seriously, are there actually people that stock up on Humpty eggs so far in advance?

I can just imagine one of those hoarders you see on that TV show, with piles of newspapers clogging up with hall and Tupperware that hasn’t had a lid in centuries bursting out from under the couch, with cupboards stocked full of Easter eggs in case they run out closer to the date.
If they were smart they would stock up on all the reduced priced stuff after Easter in anticipation for the following year… it’s almost as long to wait.

I, however, am a tad lacklustre in the Easter department. Maybe because my kids are still too little to eat their body weight in chocolate (or I’m too uptight to let D man eat more than one little egg), but I never really got the point of buying expensive chocolate eggs to celebrate the death of a dude…….but that’s just me. As a kid I asked for a harmonica rather than chocolate one year, and I still have it. I never did learn how to play the blues but my kids love it.
They can’t play the blues either though.

One thing I am totally down with though is Hot Cross Buns. I love them.
We all love them.

I’ve been nurturing my rhubarb since the inception of the garden but it’s been a little slow off the mark. The stalks are still very green, instead of deep lovely magenta, but I could wait no longer!rhubarb cut from garden

I really wanted to make a cake out of my rhubarb but I’ve digging on the Hot Cross Bun so bad that I thought maybe some kind of yeasty, sweet bread, joy could be worth an experiment…..and boy, oh boy, oh boy, this is really great, the perfect way to tend my growing edge this month!

It was a bit of an experiment, but I also had half an eye on a Stephanie Alexander yeast cake recipe, so I wasn’t running blind.
I first discovered that Rhubarb and Pear go together like ramalangadingdong at Messina Gelato…..and wanted to capture a little of that love.

This really needs to be eaten straight away….all of it.


I did eat some the following day and it was still good, but by the next day it had lost it’s je ne sais quoi. So eat it quick!

rhubarb yeast cake cutting dough

What you will need :

For the cake – 

  • 120 gm butter, coarsely chopped
  • 1 2/3 cups plain flour
  • 30gm castor sugar
  • 10gm dried yeast
  • 120 ml milk
  • Finely grated rind of 1 orange
  • 1 egg
  • 1 egg yolk

For the Rhubarb and Pear filling

  • 300gm rhubarb, finely chopped
  • 2 firm, ripe pears, finely chopped
  • ¼ cup caster sugar
  • 1 tbsp orange juice
  • 2 teaspoon raspberry jam

Rhubarb glaze

  • 50 gm caster sugar
  • Juice of ½ orange
  • 1 teaspoon vanilla essense
  • 40 gm rhubarb, thinly sliced
  • 3 tablespoons icing sugar

Pop your butter into a small saucepan on a low heat and melt, add milk and heat until just lukewarm.

Mix your flour, yeast, sugar and grated orange rind in a bowl and combine, then make a well. Pop your dough hooks onto your electric mixer. Stick your hooks in and whilst their on low add your milk mix in and add the egg and the egg yolk. Knead for a few minutes until it’s nice and smooth.

Transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1 hour). Don’t be scared if it’s quite sloppy. It’s not a firm dough.
On a lightly floured surface, knead lightly to knock it back down, and then place on an oven tray lined with baking paper. Roll (I floured my rolling pin, but found it easier to shape it with my hands)and stretch it out to a 20cm x 35cm rectangle, spread with your jam and set aside.

For rhubarb and pear filling, place rhubarb onto a tray in a single layer, sprinkle with the sugar and bake on 180C for 5 minutes. The first time I did this I didn’t roast it and it was still quite al dente. The roasting also brings out the natural sweetness. Remove and cool.

Combine rhubarb and remaining ingredients in a bowl and spread over dough, leaving a 5cm border along the long sides. Cut long sides through to filling at 3cm intervals using a pair of kitchen scissors, then fold long ends over to meet in the centre, pressing the ends to seal.

rhubarb yeast cake folding dough

Cover with a tea towel and stand in a warm place for 30 minutes.

Preheat oven to 180C. Bake yeast cake until crust is golden and a skewer inserted withdraws clean (25-30 minutes). Cool on tray for 15 minutes, then cool to room temperature on a wire rack.

Meanwhile, for glaze, stir caster sugar, lemon juice, vanilla and 50ml water in a small saucepan over medium-high heat until sugar dissolves, add rhubarb and bring to the simmer. Cook until rhubarb is translucent and liquid is syrupy (4-5 minutes), then strain into bowl discarding the chunky. Stir icing sugar and syrup in a bowl until smooth, and thin with a little water to drizzling consistency if necessary. I added a hint of red colouring just to make it pretty.

Drizzle over cake and serve it on up.

rhubarb yeast cake finished

If you think this cake looks sexy, subscribe via email now to ensure you can always keep up with the Holsbys.

Hooking up with FYBF at With Some Grace

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  • Reply Laura @ The Monster & Me February 15, 2013 at 8:34 am

    I have rhubarb and ripe pears just sitting in my fridge waiting for something just like this. Unfortunately I did not grow them, but will give this yeast cake a whirl anyway, it looks amazing!
    x Laura

  • Reply Enid Bite'Em February 15, 2013 at 7:37 pm

    I want to make that cake, if for no other reason than it is called a ‘fancy pants’ cake :). Plus, rhubarb has taken over our entire vegie patch 🙂

  • Reply SarahMac February 15, 2013 at 7:57 pm

    This is as fancy as all get out! It’s not really rhubarb growing weather here but I do love the stuff…

  • Reply kirstyrussell75 February 15, 2013 at 10:11 pm

    Yummy! Now I really, really want some sweet bread cake…

  • Reply Housewife in heels February 16, 2013 at 12:18 am

    You clever thing. I love a traditional hot cross bun, but perhaps it’s time too embrace some of this sweet bread cake… I also love Humpty Dumpty eggs, and may have purchased a few already this year- but don’t worry, I’m not hoarding…. they’re eaten within 48 hours of purchase,

  • Reply Grace February 19, 2013 at 6:23 am

    Oh, my!!! That looks absolutely delish! I’m the same about Easter. The twinlets are way too young to consume that much sugar and I don’t have much of a sweet tooth anyway. (Hubby on the other hand…)
    But this is a great alternative. Off to bookmark it!

    • Reply Keeping Up With The Holsbys February 19, 2013 at 6:53 am

      Thanks, Grace… Any excuse to bake, really!!!

      Sent from my iPhone

      On 19/02/2013, at 6:23 AM, Keeping Up With The Holsbys

  • Reply Have a laugh on me February 19, 2013 at 11:53 am

    Okay so you should have a giveaway, where you ‘give away’ your cooking skills to those less clever – such as me! 🙂 These looks scrummy

    • Reply Keeping Up With The Holsbys February 19, 2013 at 12:45 pm

      I don’t reckon this would post well, love. A soggy fruit bun in the mail is not much cop!!!

      But I like your thinking!!!

      • Reply Have a laugh on me February 19, 2013 at 1:11 pm

        I kinda meant literally – give away your skills – and you can have mine, of which there aren’t too many amazing ones 🙂

  • Reply Adieu, my sweet Summer…You were a tempestuous wench. | Keeping Up With The Holsbys March 5, 2013 at 7:18 am

    […] I also whipped up an awesome looking and tasting rhubarb yeast cake….I’m still dreaming of ways I can make it from other fruits because this is just begging to be repeated. See what I’m talking about here. […]

  • Reply Carole April 26, 2013 at 9:51 am

    Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers

  • Reply Carole April 29, 2013 at 12:23 pm

    Just letting you know that I have now also pinned this to the special Pinboard I have created for Food on Friday: Rhubarb. You might be interested in seeing the other links at a glance – and choosing some to check out.

    • Reply Keeping Up With The Holsbys April 29, 2013 at 1:25 pm

      Cool. I’ll check them out! Thanks.

      Sent from my iPhone

      On 29/04/2013, at 12:23 PM, Keeping Up With The Holsbys

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