Fast forward a week, I impulsively invited a friend around for dinner, and that gave me the excuse I needed to do something rhubarby (even though I know full well he isn't a dessert kind of person). However, I didn't want to make crumble or pie so I went searching for a recipe for a rhubarb cake, and I have to say this one was a winner, and the other people who ate it agreed too. The good thing was this was good served either slightly warmed up with custard or cream and also cold! Gotta love a versatile dish!
Speaking of versatile, I found this recipe over at Taste.com.au and in the comments people mentioned using the base recipe but substituting the rhubarb with other types of fruit including apples and blackberries among others. I am thinking of trying it with blueberries at some point.
60g butter, softened
1 1/2 cups (300g) brown sugar
1 tsp vanilla
1 tsp finely grated lemon zest
1 cup (150g) plain flour
1 cup (150g) self-raising flour
1 tsp cinnamon
300g carton sour cream
350g trimmed rhubarb, cut into 2cm lengths
1/4 cup (55g) brown sugar, extra
1 tsp cinnamon, extra
Custard or cream, to serve
Preheat oven to 160°C. 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.
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