adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb and sour cream cake
0 Likes
Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulge in a moist rhubarb cake topped with sour cream and a dollop of cream.
Ingredients:
  • 125g butter, softened
  • 220g brown sugar
  • Zest of 1 orange
  • 2 Free Range Eggs
  • 225g self-raising flour
  • 75g plain flour
  • 2.50 gm ground cinnamon
  • 300g sour cream
  • 300g rhubarb, trimmed, cut into 2cm lengths
  • 2 stalks rhubarb, extra, trimmed, cut into 4cm lengths
  • 20.00 gm raw sugar
  • Icing sugar, to dust
  • Dollop cream, to serve
Instructions:
  • - Preheat your oven to 160C. - Grease and line a 22cm springform cake pan with baking paper. - In a bowl, use an electric mixer to beat the butter, brown sugar, and orange zest until pale and fluffy, about 5 minutes. - Add eggs one at a time, beating well after each addition.
  • With a large metal spoon, gently incorporate the combined flour, cinnamon, and sour cream in alternating batches. Carefully mix in the rhubarb. Pour the batter into the prepared pan, ensuring a smooth surface. Top with extra rhubarb and sprinkle with raw sugar. Bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely. Sprinkle icing sugar on top, slice, and serve with cream.

Similar Recipes