Rhubarb and Cinnamon Cake

rhubarb-cake

This recipe was adapted from the gorgeous What Katie Ate. It’s the perfect afternoon tea cake!

INGREDIENTS

  • 60g butter
  • 380g brown sugar
  • 2 free-range eggs
  • 1 teaspoon vanilla
  • 300g plain flour
  • 1 teaspoon bicarb of soda
  • 1 teaspoon cinnamon
  • 500g rhubarb cut into 2cm pieces
  • Grated rind of 1 lemon
  • 250ml (1 cup) sour cream

FOR THE CAKE TOPPING:

  • 80g brown sugar
  • 1 teaspoon cinnamon

METHOD

  1. Beat butter with brown sugar.
  2. Add eggs & vanilla.
  3. Stir in sifted flour, soda & cinnamon.
  4. Add rhubarb, rind & sour cream.
  5. Stir with wooden spoon.
  6. Spoon into a buttered and baking paper lined 22cm cake tin.
  7. Sprinkle with topping.
  8. Bake in a preheated 180 C oven for 50 to 60 minutes.
  9. Serve with a big pot of tea!

 

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