EMMA'S RHUBARB CAKE
PREPARATION: 15min ~ COOK: 1hr 20min ~ READY IN: 1hr 35min
(MAKES 1 x 22CM CAKE)
50 g Ashgrove Unsalted Butter, melted
2 cups raw sugar
½ vanilla pod, seeds removed (or 1 tsp vanilla extract)
2 cups plain flour
1 tsp bicarbonate of soda
2 tsp cinnamon
500 g trimmed rhubarb, cut into 1 cm pieces
250 g sour cream
Zest and juice of 1 orange
1/4 cup brown sugar
Double cream, to serve
- Preheat the oven to 180 degrees celsius. Grease a round spring-form tin and line with baking paper. In a large bowl, beat the butter, raw sugar, eggs and vanilla seeds until thick and creamy.
- Sift together the flour, bicarbonate of soda and 1 tsp cinnamon and mix into the egg mixture. Mix until combined. Stir in the rhubarb, sour cream and 2 tsp orange zest. Pour into the prepared cake tin and smooth out. Combine the brown sugar and remaining cinnamon and sprinkle over the top.
- Bake for 1 hour and 20 minutes, or until a skewer comes out clean. Immediately after you take the cake out of the oven, drizzle the fresh orange juice over the top. Serve warm or cold with double cream.
- Note: To preserve the glut of summer rhubarb, you can simply freeze rhubarb in whole fresh stalks in freezer bags. This cake also works wonderfully with defrosted rhubarb.