Name: Raspberry and rhubarb buttermilk cakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 225.00 gm self-raising flour; 1.25 gm ground cinnamon; 107.50 gm raw caster sugar; 100g butter, melted, cooled; 130.00 gm buttermilk; 2 eggs, lightly beaten; 4.40 gm vanilla extract; 125.00 ml frozen raspberries; 2 rhubarb stalks, trimmed, cut into 5mm-thick slices (see note); 30.00 gm raw sugar

Raspberry and rhubarb buttermilk cakes

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Quick and flavorful raspberry and rhubarb cakes for busy moments!

Ingredients:

225.00 gm self-raising flour
1.25 gm ground cinnamon
107.50 gm raw caster sugar
100g butter, melted, cooled
130.00 gm buttermilk
2 eggs, lightly beaten
4.40 gm vanilla extract
125.00 ml frozen raspberries
2 rhubarb stalks, trimmed, cut into 5mm-thick slices (see note)
30.00 gm raw sugar

Instructions:

Preheat your oven to 200°C/180°C fan-forced and generously grease a 12-hole muffin pan with 1/3 cup capacity.
In a bowl, sift flour and 1/4 teaspoon cinnamon, then add sugar and mix. Create a well in the center, and add butter, buttermilk, egg, and vanilla. Gently stir with a large metal spoon until combined. Lastly, fold in raspberries and rhubarb.
Spoon the mixture into the prepared pan. Mix raw sugar and the rest of the cinnamon in a bowl and sprinkle over the mixture. Bake for 12 to 15 minutes until a skewer inserted in the center of a cake comes out clean. Let it sit in the pan for 5 minutes, then transfer to a wire rack to cool. Serve.

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