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Rhubarb cake
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Ingredients:
  • 60g butter, softened
  • 300g brown sugar
  • 4.40 gm vanilla extract
  • 1 tsp finely grated lemon zest
  • 150g plain flour
  • 150g self-raising flour
  • 2.50 gm ground cinnamon
  • 300g Light Sour Cream
  • 350g trimmed rhubarb, cut into 2cm lengths
  • 55g brown sugar
  • 2.50 gm cinnamon, extra
  • Custard or cream, to serve
Instructions:
  • Preheat your oven to 160°C. Lightly grease a 24cm springform pan and line the base and sides with paper, ensuring the paper extends 3cm above the top of the pan.
  • Cream together butter, sugar, vanilla, and zest using an electric mixer until fully combined. Add eggs one at a time, beating thoroughly after each addition. Gently fold in sifted dry ingredients and cream in two additions. Carefully fold in rhubarb. Spread the batter into the prepared pan and evenly sprinkle with a mixture of extra sugar and cinnamon.
  • Bake for approximately 1 hour 15 minutes, or until a skewer comes out clean when inserted. If necessary, cover with foil to prevent excessive browning.
  • Transfer the cake from the pan to a wire rack to cool. Enjoy the cake warm or cold with a side of custard or cream.

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