Rhubarb Cake

 

If you like my previous recipes for apple & rhubarb crumble and apple & rhubarb muffins, how about a rhubarb cake? My kind neighbour Arnold keeps dropping by with armfuls of the amazing vegetable freshly harvested from his garden and I keep finding new ways of using them. You'd be surprised how rhubarb can be made into such a lovely cake - not the type with decadent layers of cream, heavy frosting and pretty decorations - just wholesomely delicious.  Flavoured with ground cinnamon and brown sugar, the addition of light sour cream to the batter makes the cake delightfully moist.  Serve individual slices with a dollop of cream for your morning or afternoon tea.

Serves 10

 

INGREDIENTS

• 350g / 12oz trimmed rhubarb, sliced into 2 cm / ¾" lengths
• 2 eggs
• 1 cup brown sugar
• 60g / 2¼oz butter, melted
• 1 teaspoon vanilla bean paste or extract
• 1 teaspoon grated lemon zest
• 1 cup plain flour
• 1 cup self-raising flour
• a pinch of sea salt
• 1 teaspoon ground cinnamon
• 300g / 10½oz light (low fat) sour cream
• ¼ cup extra brown sugar, for topping
• 1 teaspoon extra ground cinnamon, for topping
• thick cream, to serve

METHOD

1. Line a 22cm / 9" round springform or loose base cake pan with baking paper.
2. In a large bowl whisk eggs and sugar with a electric beater until light and creamy.  Stir in melted butter, vanilla and lemon zest.
3. Fold in sifted flour, salt, ground cinnamon and sour cream until combined.
4. Fold in rhubarb.  Transfer the batter into the cake pan and smooth it down with a rubber spatula.
5. Sprinkle the extra brown sugar and ground cinnamon evenly over the top of the batter.
6. Bake in a preheated 160°C/320°F oven for 1 hour and 10 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Transfer the cake onto a wire rack to cool slightly.  Serve warm with a dollop of thick cream.