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Some are passionate for rhubarb. Others less so. This recipe is satisfactory to both. Thanks to my sister Holly for this one.

Rhubarb cake.

125 gms unsalted butter

1.5 cups brown sugar

2 eggs

1 tspn vanilla essence

1 cup buttermilk

1.5 cups raw rhubarb cut into small pieces

2 cups SR flour

1 teaspoon baking powder

FOR TOPPING

.5 cup brown sugar

1 teaspoon cinnamon

.5 cup chopped walnuts

Cream butter and sugar, then add eggs and vanilla. When light and fluffy, stir in the buttermilk, then sift in the flour, baking powder and rhubarb. Pour into lined 22cm cake tin and top with the mixed topping ingredients. Bake in a moderate oven around 40 minutes or until cooked.

Best eaten warm, with fresh cream and a cup of tea, of course.

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