I made this cake for my Dad's birthday cake few weeks ago. Since he loves rhubarb, I thought this cake would be perfect for him. We grow our own rhubarb, and it was perfect timing as they were ripe and ready to use.
I can not remember where I got this recipe from...whoever you are thank you for sharing this recipe.
This rhubarb cake is scrumptious and beautifully rustic! and now I'm sharing it with you :)
This is the original recipe:
Sour Cream and Rhubarb Cake
2 1/3 cups Self raising flour
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups firmly packed brown sugar
1 large egg
3 tsp vanilla extract
240g sour cream
4 cups rhubarb (cut 1cm chunks)
1/4 tsp grated nutmeg
1/2 cup caster sugar (you can reduce this if you prefer, it will just be less crunchy on the top)
1/3 cup flaked almonds (optional)
Pure cream or vanilla ice cream, to serve
- Preheat your oven to 180C and grease a 26cm round cake tin.
- Mix together the flour, salt and 1 and 1/2 tsp of cinnamon in a bowl with a whisk and set aside.
- Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand.
- Once the butter is fully incorporated, add the egg and beat will till the mixture is fluffy and creamy and there are no more lumps of sugar.
- Add the sour cream and vanilla and beat in till well combined.
- Mix in the flour on low speed till combined, then add your rhubarb chunks and stir briskly to make sure that the rhubarb is completely coated in batter.
- Once the mixture is combined, scrape it into your prepared cake tin and sprinkle the top liberally with flaked almonds and caster sugar.
- Bake the cake for 1 hour and 10 minutes, or till a wooden skewer inserted into the middle of the cake comes out clean.
I have added some chopped apple into this batter and it's easily turned into Apple-Rhubarb cake. Instead of 4 cups of rhubarb, reduce it to 3 cups of rhubarb and add 1 cup of chopped apple.