RHUBARB AND CINNAMON CAKE
This recipe came originally from Australia. The food there is wonderful with such diverse ingredients, but many love traditional puddings. It’s more of a pudding than a cake and delicious with vanilla custard or whipped cream, and a bowl of baked rhubarb.
Serves 10 - 12 Ingredients
80g butter 380g soft brown sugar 2 eggs A few drops vanilla extract 300g plain flour 1 teaspoon salt 1 teaspoon bicarbonate soda ½ teaspoon ground cinnamon Finely grated rind of a lemon 280ml crème fraiche 400g rhubarb, cut into 1cm pieces
55g soft brown sugar ½ teaspoon cinnamon
1. Preheat the oven 180°C/Fan 160°C/Gas mark 4 2. Using 20g of the butter, grease a 25cm spring form tin then dust with a little of the flour.
3. Cream the remaining butter and sugar in a processor, then add the eggs and vanilla extract; blitz for a few moments. Sift the flour into a bowl with the salt, bicarbonate soda and cinnamon then add to the processor bowl and blitz a few times to combine, then add the lemon rind and the crème fraiche.
4. Transfer the cake mix to a large bowl and stir in the rhubarb. Scrape the cake mix into the prepared tin and sprinkle the topping over the cake. Bake for an hour to an hour and a quarter, or until a skewer inserted into the cake comes out clean.
5. Serve warm or at room temperature.