Rhubarb cake

Babiche Martens

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

Directions

1. Preheat an oven to 180C. Line a 22cm tin with baking paper.
2. Cream the butter, sugar, egg and vanilla until pale. Sift in the flours and cinnamon.
3. Add the buttermilk or yoghurt and stir through. Pour the batter into the tin. Sprinkle over the rhubarb and berries.
4. 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.

More simple and delicious recipes from Angela

• Cauliflower, chorizo and gruyere frittata
• Quinoa and broccoli salad with blue cheese dressing