Rhubarb Cake
Being Rhubarb, this cake recipe is bitter and sweet. It is lovely when surved warm with a bit of cream.
Preparation: 15 minutes
Cooking: 45-60 minutes
Ingredients
Ingredients
- 300g soft brown sugar
- 125g butter
- 2 eggs
- 200ml milk
- 250g self raising flour
- 1 tsp ground cinnamon.
- 1/2 tsp ground ginger
- 1 tsp vanilla essence
- 150g rhubarbs, sliced into 1cm pieces
Cinnamon Sugar
- Mix a 100g of caster sugar with a teaspoon of ground cinnamon
Method
- To Prepare: Preheat an oven to 180°C. Grease an 18cm round cake tin. Place the butter and brown sugar together in a bowl and beat them until they are creamy. Beat the eggs in one at a time until well combined. Slowly mix in a third of the milk followed by a third of the flour and repeat this with the remaining milk and flour. Beat in the cinnamon, ginger and vanilla. Stir in the rhubarb so that it is well distributed.
- To Bake: Spoon the batter into the cake tin evenly. Place the cake on the centre shelf of the preheated oven and leave it to bake for 45-60 minutes until it has risen and is golden. To test if it is cooked insert a skewer into the centre if it comes out clear it is ready. Turn the cake out onto a wire rack and while it is warm dust it with the cinnamon sugar. Serve slices of the cake warm or cold with cream.