My mum made this cake with rhubarb for her bridge group a couple of weeks ago. I arrived to visit just in time to nibble the last delicious bits, topped with some Greek yoghurt. If you don’t have buttermilk, add a tablespoon of lemon juice to a cup of milk for the same result. Here I have served it with whipped cream and added berries.
Cake
| 125 g | Butter, softened |
| 1 ½ cups | Sugar |
| 1 | Egg |
| 1 tsp | Vanilla |
| 1 cup | Self raising flour |
| 1 cup | Plain flour |
| ½ tsp | Cinnamon |
| 1 cup | Buttermilk, or yoghurt |
| 2 cups | Rhubarb, chopped in 2cm pieces |
| 1 cup | Frozen berries |
Topping
| 40 g | Butter, softened |
| 1 tsp | Cinnamon |
| ½ cup | Brown sugar |
AdvertisementAdvertise with NZME.
Directions
- Preheat an oven to 180C. Line a 22cm tin with baking paper.
- Cream the butter, sugar, egg and vanilla until pale. Sift in the flours and cinnamon.
- Add the buttermilk or yoghurt and stir through. Pour the batter into the tin. Sprinkle over the rhubarb and berries.
- For the topping, combine butter, cinnamon and sugar in a small bowl. Dot mixture over the rhubarb. Place into the oven for 45 minutes or until a skewer comes out clean.
