Rhubarb Cake

The ingredient of Rhubarb Cake

• 60g butter softened
• 1 1 2 cups 300g brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 2 eggs
• 1 cup 150g plain flour
• 1 cup 150g self raising flour
• 1 teaspoon masterfoods ground cinnamon
• 300g carton sour cream
• 350g trimmed rhubarb cut into 2cm lengths
• 1 4 cup 55g brown sugar extra
• 1 teaspoon cinnamon extra
• custard or cream to serve

The Instruction of rhubarb cake

• preheat oven to 160u00b0c lightly grease a 24cm springform pan line base and sides with paper extending paper 3cm above top of pan
• beat butter sugar vanilla and zest with an electric mixer until well combined add eggs one at a time beating well after each addition fold in sifted dry ingredients and cream in two batches fold in rhubarb spread mixture into prepared pan and sprinkle evenly with combined extra sugar and cinnamon
• cook for about 1 hour 15 minutes or until cooked when tested with a skewer cover top with foil if sugar starts to over brown
• remove cake from pan and cool on wire rack cake is delicious served warm or cold with custard or cream

Nutritions of Rhubarb Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a