Being Rhubarb, this cake recipe is bitter and sweet. It is lovely when surved warm
with a bit of cream.
Prep: 15 minutes
Cook: 45-60 minutes
300g soft brown sugar
250g self raising flour
1 tsp ground cinnamon.
1/2 tsp ground ginger
1 tsp vanilla essence
150g rhubarbs, sliced into 1cm pieces
Mix a 100g of caster sugar with a teaspoon of ground cinnamon
To Prepare: Preheat an oven to 180°C. Grease an 18cm round cake
tin. Place the butter and brown sugar together in a bowl and beat them until they
are creamy. Beat the eggs in one at a time until well combined. Slowly mix in a
third of the milk followed by a third of the flour and repeat this with the
remaining milk and flour. Beat in the cinnamon, ginger and vanilla. Stir in the
rhubarb so that it is well distributed.
To Bake: Spoon the batter into the cake tin evenly. Place the cake
on the centre shelf of the preheated oven and leave it to bake for 45-60 minutes
until it has risen and is golden. To test if it is cooked insert a skewer into the
centre if it comes out clear it is ready. Turn the cake out onto a wire rack and
while it is warm dust it with the cinnamon sugar. Serve slices of the cake warm or
cold with cream.