Sweet and sour

By Jan Cheshire
 
WE GROW too much rhubarb!!  I recently asked Bert to cut the rhubarb back a bit as I can’t keep up with it.  So of course I got myself a load of rhubarb. However, this lovely cake was so delicious that I didn’t complain too much. Try it and see.

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RHUBARB SOUR CREAM CAKE
Ingredients
125 grams of butter, softened
220 grams of brown sugar
Zest of 1 orange
2 eggs
225 grams of self-raising flour, sifted
75 grams of plain flour, sifted
1 teaspoon of ground cinnamon
300 grams of sour cream
300 grams of rhubarb, trimmed, cut into 2cm lengths
2-3 stalks of rhubarb, extra, trimmed, cut into 4cm lengths
1 tablespoon of  raw sugar
Icing sugar, to dust
Cream or custard to serve
 
Method

1. Preheat oven to 160C.
2. Beat the butter, brown sugar and orange zest in a bowl for 5 minutes or until pale and fluffy
3. Add the eggs, 1 at a time, beating well after each addition 
4. Use a large metal spoon to fold in the combined flour, cinnamon and sour cream in alternating batches.
5. Gently stir in the rhubarb.
6. Spoon into the prepared pan and smooth the surface.
7. Arrange the extra rhubarb on top and sprinkle with raw sugar
8. Bake for 1 hour 15 mins or until a skewer inserted into the centre of the cake comes out clean.
9. Set aside in the pan for 10 minutes to cool
10. Release the cake from the pan and transfer to a wire rack to cool completely.
11. Dust with icing sugar and serve with thick cream or custard.

 
Enjoy!