About this recipe:A wonderful way to enjoy rhubarb. This is a moist and delicate cake, topped with a crumble mixture. Some rhubarb is incorporated into the cake, some is baked on top, so no one misses out on juicy chunks of rhubarb in their slice!
100g butter, at room temperature
200g caster sugar
1 teaspoon vanilla extract
225ml soured cream
250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
500g rhurbarb, peeled and sliced
125g plain flour
100g caster sugar
100g butter, cubed
1 teaspoon cinnamon (optional)
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Preheat oven to 180 C / Gas 4. Grease a 25cm springform cake tin and dust with flour.
Beat butter and sugar for 3 minutes. Add egg and vanilla and beat until incorporated. Add soured cream, and mix. Sift together flour, baking powder, bicarb and salt, and mix into the wet mixture.
Add half of the sliced rhubarb to the cake mixture. Fold in with a spatula or spoon. Transfer to prepared tin. Arrange remaining rhubarb on top.
For the crumble topping, mix flour and sugar in a small bowl. Add butter and rub together to get an even crumbly consistency. You can also use a food processor. Sprinkle topping mixture evenly on top of the cake, then sprinkle with cinnamon.
Bake for 1 hour, or till a skewer inserted in the centre comes out clean. Let cool for 15 minutes in the tin before removing from tin and slicing.
I thought this was a wonderful receipt. I unfortunately did not have any rhubarb do I used what I had in my freezer. I used red currents and made it GF, the cake turned out great. Very moist & my husband loved it and my friends from my MahJong club had two pcs ea. - 19 Jul 2014