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Moist rhubarb cake
Very moist and delicious, makes a great dessert.
Ingredients
Serves: 12
- 50g butter, softened
- 300g dark brown soft sugar
- 1 egg
- 1 tablespoon vanilla extract
- 300g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 250ml soured cream
- 500g chopped rhubarb
- 5 tablespoons caster sugar
- 1/2 teaspoon ground nutmeg
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- In large bowl, cream together butter and brown sugar. Beat in egg and vanilla.
- Sift or stir together flour, bicarb and salt; gradually stir in to butter mixture. Fold in soured cream and rhubarb. Spoon batter into greased 33x22cm glass baking dish.
- Stir together caster sugar and nutmeg; sprinkle over batter.
- Bake at 180 C / Gas mark 4 for 40 minutes, or until tester comes out clean.
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Reviews & ratings
Average global rating:
(224)
Reviews in English (190)
Could I use tinned rhubarb ? If so how much would I use and if its in syrup would I still use the amount of sugar ? - 30 Apr 2013
Really lovely. my only suggestion would be to chop the rhubarb thinly. - 28 Sep 2011
I've made this recipe a few times but have reduced the sugar to 200g and it is still sweet enough and gets lots of good comments. - 07 Aug 2012