Saturday, September 4, 2010

Rhubarb Cake

By popular request I share this rhubarb cake recipe.
It's from the Australian Women's Weekly More Cakes and Slices cookbook.

60 g butter
1 tsp grated lemon rind
1 1/2 cups brown sugar
2 eggs
1 cup self-raising flour
1 cup plain flour
1 tsp cinnamon
1 cup sour cream
6 cups rhubarb (or 1 bunch if you are buying it)
1/3 cup brown sugar extra
1 tsp cinnamon extra

Wash and trim rhubarb. Throw away the leaves and chop the stems.

Beat butter, sugar and lemon rindi e;ectric mixer until light and fluffy.
Add eggs 1 at a time, beat until just combined.
Stir in sifted flour and cinnamon and sour cream in 2 batches.
Stir in rhubarb.
Put in greased 22cm round cake pan.
Sprinkle extra sugar and cinnamon on the top.

Bake in moderate oven (180/350) for 1 1/2 hours.

If you dont have sour cream you can use yoghurt. The other day I used a rhubarb yogurt and a little bit of milk to make up the amount.
I also dont always put the extra sugar and cinnamon on top, but is nice for a special occassion.

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PoetessWug said...

It looks really good. I am a fan of Rhubarb anyway, especially strawberry Rhubarb pie! But this Rhubarb cake looks pretty tasty too!

Vickie said...

mmmm, that sounds delicious

melanie said...

this sounds yummy! I'll have to try this.

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