Recipe: Emma Dean’s Rhubarb Cake
50 g unsalted butter, melted
- 2 cups raw sugar
- 2 eggs
- ? vanilla pod, seeds removed (or 1 teaspoon vanilla extract)
- 2 cups plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon
- 500 g trimmed rhubarb, cut into
- 1 cm pieces
- 250 g sour cream
- Zest and juice of 1 orange
- 1/4 cup brown sugar
- Double cream, to serve
Preheat the oven to 180oC (350oF). Grease a 22 cm (8. in) round spring-form tin and line with baking paper.
In a large bowl, beat the butter, sugar, eggs and vanilla seeds until thick and creamy.
Sift together the flour, bicarbonate of soda and 1 teaspoon cinnamon and mix into the egg mixture. Mix until combined. Stir in the rhubarb, sour cream and 2 teaspoons orange zest.
Pour into the prepared cake tin and smooth out. Combine the brown sugar and remaining cinnamon and sprinkle over the top.
Bake for 1 hour and 20 minutes, or until a skewer comes out clean.
Immediately after you take the cake out of the oven, drizzle the fresh orange juice over the top.
Serve warm or cold with double cream?this cake is delicious.
Note: To preserve the glut of summer rhubarb, you can simply freeze rhubarb in whole fresh stalks in freezer bags. This cake also works wonderfully with defrosted rhubarb