I still had plenty of rhubarb left after making the Lamb Meatballs the day before. But this time I definitely wanted something SWEET. When we were young, my Grandma baked this delicious Rhubarb Crumble Cake, which was my absolute favourite, but as Im still ‘mastering’ my yeast dough technique. I opted for an easier version, but still using another one of my favourite ingredients – sour cream! I am sure anyone who doesn’t like rhubarb will like this cake. It is not sour at all, it is just ‘hinting’ with rhubarb flavour, but because of the sour cream, the cake tastes so smooth, tender and creamy.
SOUR CREAM & RHUBARB CAKE
(based on a recipe by Belinda Jeffery)
350g self-raising flour
2 tablespoons cinnamon
1/2 teaspoon salt
60g butter, at room temperature
200 g brown sugar
1 large egg
3 teaspoons vanilla extract
250 ml sour cream
Approx 450g rhubarb, cut in chunks
150 caster sugar
25g flaked almonds for decoration on a top (optional)
Plus: cream, whipped cream or ice cream to serve
1. Preheat the oven to 180C. Mix together flour, salt and cinnamon and set aside.
2. Put the butter and brown sugar in a separate bowl and beat together till the mixture will remind you of wet sand. Then add an egg and beat till mixture will become smooth and fluffy. Add sour cream and vanilla extract, mix until combined.
3. Mix in the flour mixture, following by rhubarb. Mix everything, making sure that the rhubarb is completely coated in batter.
4. Once combined, transfer the mixture into prepared cake tin and spindle generously with the flaked almonds and caster sugar, if you wish. Bake it for 1 hour and 10 minutes or until the wooden toothpick comes out clean. You can serve it warm or just wait until it is completely cool (I think when it is even better!) and drench it in a cream! 🙂