Rhubarb Cake recipe

Ingredients:

50g Butter / margarine
1 tsp lemon rind (optional)
1 ½ cups packed brown sugar
2 eggs
1 cup self-raising flour
1 cup plain flour
1 tsp cinnamon
1 cup sour cream
12 stalks rhubarb, chopped
½ cup brown sugar for topping
1 tspn cinnamon for topping

Method:

Preheat the oven to 180°C.
Beat butter, rind, sugar until fluffy.
Add eggs until mixed (may curdle).
Stir in flour, cinnamon, and sour cream in two parts (i.e. mix in one cup of flour and half the sour cream, then the other half)
Stir in the rhubarb.
Pour into 22cm square pan.
sprinkle extra brown sugar and cinnamon on top.
Turn oven down to 160

Cooking time: fan forced: 45 minutes; regular oven: 1 hour.

Notes:

I find I have to turn the fan off on my oven because it cooks the outside too quickly but the inside is still liquid.

Use fresh rhubarb; frozen rhubarb just turns into slush and makes the cake too liquid.

Main index / rhubarb_cake - © 2015 Paul Wayper - last updated Thursday 5th November 2015.