I want to make this recipe as an 8 inch round cake instead of cupcakes. http://www.kitchenkonfidence.com/2013/02/rhubarb-cupcakes.

Firstly, do you think a 12 cupcake recipe will make a 1 inch deep cake in a 8 inch round pan?

Secondly, there doesn't seem to be much raising agent. Roughly half self-rising flour and half plain flour and no added baking powder. Should I use all self-rising?

And thirdly, if you live in the UK have you seen any rhubarb in the shops yet?

Thanks.

ACan anyone advise please?

AHello, can't help with the recipe I'm afraid but I saw rhubarb in Asda last Thusday. :-)

I use a 12-cup cupcake pan (and I usually end up filling it) when I make a recipe and I don't have "enough" cake pans, so I would suspect 12 cupcakes would be at least close to an 8" cake. Of course, I'd suggest doing a trial run if you can to test it out.

As far as leavening goes, I'd suggest starting with the baseline of 1 teaspoon of baking powder and 1/4 teaspoon of baking soda per cup of flour. Then, if you have a lot of acidic ingredients you can add extra baking soda. Again, this would require a trial run to test things out. Or, as you said, you could use all self-raising flour although then you're at the mercy of the flour's freshness.

If this advice doesn't work for you in the longer term and you still want to make rhubarb cake...well...really, it's just cake with rhubarb for flavor.

When I want to sub in finely chopped/stewed fruit, I remove some of the fat (butter or oil).

Take a regular 8" yellow cake recipe you like. Look at the fat (usually butter). Reduce it to half the amount (I don't usually weigh my ingredients, so my changes are based on cup volume). If it's...say... 1/2 a cup of butter, I'd reduce it to 1/4 cup butter and 1/4 cup stewed rhubarb. For a really strong rhubarb flavor sub in stewed rhubarb for all the butter.

There you go. Rhubarb cake :D. Replacing some (or all) of the fat with stewed fruit is a dieting trick, as well as just a handy rule of thumb for adding fruit to cakes.

AThanks Eachna, that's really helpful. This recipe is pretty similar to my standard sponge cake but with more flour and half the butter. I think I'll use all self raising.