Rhubarb Daisy Cake

Name: Rhubarb Daisy Cake
Yield: Makes 8 servings
Ingredients: 1 vanilla bean; 1/4 pound (1 stick) butter, plus more for greasing the pan; 1/2 cup golden syrup (see Notes); Teeny bit of finely chopped ginger in syrup, plus some of the syrup from the jar, if you like; Grated zest of 2 lemons; 1 1/2 pounds rhubarb (the nice thin pink bits, not the tough ends); 1/2 cup plus 2 tablespoons vanilla sugar (made by adding vanilla beans to superfine sugar) or granulated sugar; 1 cup self-rising flour; 2 eggs; Milk, if needed (see Notes); Crème fraîche or fromage frais (see Notes)

By Chris Styler

August 20, 2004

Jamie Oliver

This dish was created by my mum, Sally Oliver, on the occasion of the birth of her second granddaughter, Daisy Boo Oliver. Be sure the rhubarb you use is nice and juicy, and lay it, pretty side down, over the syrup so it looks nice when you take the cake out of the pan.

Recipe notes

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