01
Oct
Oct
I found this recipe for Rhubarb Cake about 25 years ago in a magazine, probably the Woman’s Day, it was a reader recipe and was sent in by Leonie Robers from Bendigo, thankyou Leonie for sharing your recipe, I hope you don’t mind me sharing as well.
Rhubarb can be polarising to some but I love it, it has an acidic quality a bit like raspberries, sweet and tangy.
Cinnamon Rhubarb Cake is lovely, the cake is moist and the cinnamon brown sugar topping is the crowning glory, serve it for a special afternoon tea or as a dessert. It is just as nice served warm or at room temperature, with cream, custard or ice cream.
I’m sure you could easily make individual cakes in cupcake/muffin trays or mini loaf trays.
Cinnamon Rhubarb Cake
Rhubarb cake with cinnamon brown sugar topping
Ingredients
- 60 gm Butter, room temperature
- 1 1/2 Cup Brown Sugar
- 1 tsp Vanilla Essence
- 1 tsp Lemon rind, grated
- 2 Eggs
- 1 Cup Self Raising Flour
- 1 Cup Plain Flour
- 1 tsp Cinnamon
- 1 Cup Sour Cream
- 300 gm Fresh Rhubarb, cut in 2cm pieces
- 1/3 Cup Brown Sugar Extra
- 1 tsp Cinnamon Extra
Instructions
- Preheat Oven 170C
- Grease and line 23cm round cake tin.
- Beat butter, sugar, essence and lemon rind in a mixer approximately 5-10 minutes, scraping down the bowl a few times.
- Beat in the eggs one at a time until creamy.
- Stir in sifted flours and cinnamon and sour cream in two batches, stir in rhubarb.
- Spread the cake batter into the prepared tin.
- Sprinkle the cake batter with combined extra brown sugar and cinnamon.
- Bake approximately 1 1/4 hours turning the cake at the half way mark.
- Cool cake in tin for 10-15 minutes then allow to cool on cake cooler.
- Serve cake warm or at room temperature.
Notes
This cake will keep well for 5 days.
It also freezes well.
Serve it with cream, custard or ice cream.
