Bass Coast Post
  • Home
    • Recent articles
  • News
    • Point of view
    • View from the chamber
  • Writers
    • Anne Davie
    • Anne Heath Mennell
    • Bob Middleton
    • Carolyn Landon
    • Catherine Watson
    • Christine Grayden
    • Dick Wettenhall
    • Ed Thexton
    • Etsuko Yasunaga
    • Frank Coldebella
    • Gayle Marien
    • Geoff Ellis
    • Gill Heal
    • Harry Freeman
    • Ian Burns
    • Joan Woods
    • John Coldebella
    • Jordan Crugnale
    • Julie Statkus
    • Kit Sleeman
    • Laura Brearley >
      • Coastal Connections
    • Lauren Burns
    • Liane Arno
    • Linda Cuttriss
    • Linda Gordon
    • Lisa Schonberg
    • Liz Low
    • Marian Quigley
    • Mark Robertson
    • Mary Whelan
    • Meryl Brown Tobin
    • Michael Whelan
    • Mikhaela Barlow
    • Miriam Strickland
    • Natasha Williams-Novak
    • Neil Daly
    • Patsy Hunt
    • Pauline Wilkinson
    • Phil Wright
    • Sally McNiece
    • Terri Allen
    • Tim Shannon
    • Zoe Geyer
  • Features
    • Features 2022
  • Arts
  • Local history
  • Environment
  • Bass Coast Prize
  • Community
    • Diary
    • Courses
    • Groups
  • Contact us

Sweet and sour

4/11/2021

1 Comment

 
Picture
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.

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!
1 Comment
Joy Button
5/11/2021 06:31:18 pm

Rhubarb ..... one of my favourites in the vegetable garden and fond memories of my grandmother's rhubarb patch. Recently discovered a recipe for Rhubarb and Ginger Jam. Truly the best jam and packed with plenty of flavour.

Reply



Leave a Reply.