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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is a family recipe, and yes the ingredient amounts are correct. I got this recipe from my gran who got it somewhere else (i like to make it my own by adding 300g light brown sugar and 80g dark brown sugar). I have made it on numerous occasions and the reviews every time have been outstanding and i have had many comments such as the best cake i have ever eaten. Today our neighbour came around and tried it and said it is everything in one - moist, chewy, crunchy, soft, - she went on and on. Ingredients:
60 g butter |
380 g brown sugar |
2 eggs |
300 g flour |
1 teaspoon vanilla |
1 teaspoon baking soda |
1 teaspoon cinnamon |
sultana |
500 g rhubarb, uncooked and cut into cubes (or same weight cooking apples, peeled cored and diced) |
250 ml sour cream |
1 lemon rind, grated |
Directions:
1. Cream butter and sugar(it does not get to the consistency of white sugar and butter).
2. Add eggs and vanilla.
3. Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
4. Sift in the rest of the flour, baking soda and cinnamon; fold it together.
5. Add rhubarb, lemon rind and sour cream; combine well.
6. Pour into a 22cm cake tin.
7. Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
8. Topping (optional): 80g brown sugar with cinnamon.
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