Rhubarb Cake

Rhubarb cake

I’ve had 3 requests for this old recipe – it must be rhubarb season! An oldie, but a goodie and a perfect fit for wintery days, so I’m glad to revisit it. Lois, Neal and Christine – this is for you.

Turn the oven to 180°
Grease a 20cm cake tin. You can also make this in a slice tin and cook it for half the time.

Cream together:
125g soft butter
1c sugar

Add and mix in:
1 egg
1 tsp vanilla

Into a separate bowl, sift
2c flour
1 tsp baking soda
1 tsp cinnamon

In another bowl combine
1/4c yoghurt
3/4c milk

Fold the flour and milk, alternately to the butter mixture bit by bit until its all gone. Then fold in 3c fine chopped rhubarb.

Make the crumble topping by mixing 2Tablespoons of melted butter with 1/2c of muscavado sugar

Scrape the cake batter into the tin and spread the crumble on top.
Bake for 40minutes or until a skewer comes out of the centre, clean.

Comments

  1. Looks delicious! Will it work with frozen rhubarb too?

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