Wednesday, February 16, 2011

rhubarb and sour cream cake

for me. to try  on a lazy day next week. looks yum and different.

300g rhubarb
60g unsalted butter
2 1/4 cups brown sugar
2 eggs
1 tsp vanilla essence
2 1/2 cups plain flour
1 tsp baking soda
250g sour cream

preheat oven to 180degC. grease a 20cm cake tin, line with greaseproof paper on base and sides. grease again.
wash and dry rhubarb and cut into 2cm pieces.
cream butter and sugar; add eggs and vanilla and continue beating for approximately 5 minutes or until pale in colour.
sift together flour and baking soda. stir in half of the flour and half of the sour cream. add remaining flour and sour cream.
fold in the rhubarb. pour the mixture into the prepared tin and bake for approximately 1-1.5 hours or until lightly browned on top and a skewer comes out clean.
stand in the tin for 15 minutes before turning cake onto a wire rack to cool.
serve warm with a dollop of fresh cream.

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