May 19, 2015

Rhubarb and Buttermilk cake recipe

Rhubarb and Buttermilk cake

115 g Butter
300 g white castor sugar
1 egg + 5 ml Vanilla extract
250 g self raising flour / plain + 5 g baking soda + 2 g salt
235 ml Butter milk
245 g chopped rhubarb
8 g flour
55 g butter
5 g cinnamon
220 g brown sugar (I used 175 g soft light brown demerera sugar)

1) In a large bowl, cream the butter and castor sugar until it's creamed. Beat in the egg and Vanilla.

2)In another bowl sieve 2 cups of flour and dry ingredients ie if using bread soda and salt and add buttermilk until a creamed smooth consistencey.

3) Toss the rhubarb with 1 table spoon flour and stir into the batter mixture.

4) Spoon the batter into a 9 x 13 " pan / cake tin (I used a tray bake tin as that's all I had) Smooth the surface.

5) Blend the remaining butter, cinnamon and brown sugar and sprinkle over the top of batter mixture evenly. 

6) Bake in middle shelf at 350'F / 175'C 45 mins (Sorry I don't know the gas mark and I baked mine in a fan oven 175'C for 30 mins. 

7) When cooked, rest the tin on a wire tray and either serve when still warm or keep for after. Lovely on it's own, with ice cream, custard. 



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