A couple of people have asked for this recipe after I posted about it for Huz's birthday. It really is the yummiest cake. Even yummier when you can make it with ingredients from your own garden.
Rhubarb Lemon Cake
4-5 rhubarb stalks cut into 2cm pieces
65g (1/3 cup) brown sugar (we sometimes use rapadura)
125g soft butter
220g (1 cup) caster sugar
zest of 1 lemon
3 eggs
2tbsp lemon juice
150g (1cup) plain flour
50g (1/3 cup) self raising flour
100ml sour cream
icing sugar to serve
Preheat oven to 180 degrees C
Butter a 20cm springform cake tin, line the sides and bottom with greaseproof paper and butter lightly.
Toss the rhubarb with brown sugar and set aside.
Cream the butter and caster sugar until light and fluffy. Add the lemon zest and then the eggs, one by one, fully incorporating each one before adding the next. Stir through lemon juice. Sift flours together and fold in carefully, alternating with sour cream. Finally, fold the rhubarb through.
Spoon the mix into the prepared cake tin and bake the preheated oven for 40 minutes. Test the cake by inserting a skewer. If it comes out clean, the cake is ready; if it doesn’t, cook for a further 5 mins and test again.
Allow to cool for 15 mins, then remove from the tin. Dust with icing sugar to serve.
* from Everyday Cooking by Allan Campion and Michele Curtis - Hardie Grant Books*
Thanks for the recipe Lauren, we're rhubarb fans so will definitely try this one.
ReplyDeleteI have 'Campion and Curtis in the Kitchen' and it's my most used cookbook. Great, never-fail recipes.
Thanks heaps. Bookmarked until rhubarb has been procured!
ReplyDeleteYum - found this via Gina. I just made a rhubarb crumble slice you might like too. I just love rhubarb! Nic
ReplyDeleteI am in the process of making this and realised caster sugar is not in your ingredients list. How much do we cream with the butter?
ReplyDeleteHave edited to add 1 cup caster sugar. Thanks Becky for letting me know!!
ReplyDeleteI just made this cake - delish!
ReplyDelete