Rhubarb and Sour Cream Cake
"A Delicious, Moist, Tangy Cake"
Prep Time: 20 minutes Cooking Time: 50 - 60 minutes Degree of Difficulty: Fairly Easy No Servings: 16-20
60 grams butter
3 cups brown sugar 2 eggs 1 teaspoon vanilla essence 2 ½ cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 350 grams sliced rhubarb – cut into approximately 2cm pieces grated rind of one lemon 250grams sour cream ½ teaspoon salt Cake Topping ¾ cup brown sugar 1 ½ teaspoons cinnamon
1) Beat
butter and sugar together
2) Add eggs and vanilla essence 3) Stir in sifted flour, salt, soda and cinnamon 4) Add chopped rhubarb, lemon rind and sour cream 5) Prepare a 22centermeter tin, I prefer a square tin as it is easier to cut the portions, but a round tin also works well. Either greased and floured or
lined with baking paper.
6) Spoon in the mixture ( it won't be pourable) and level 7)Sprinkle the topping evenly over the mix. 8)Bake in preheated oven at 180oC or 350oF for 50-60 minutes |
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