1.1 KiB
1.1 KiB
Rhubarb and cinnamon cake
Ingredients
- 60 grams unsalted butter
- 380 grams soft brown sugar
- 3 large eggs
- vanilla
- salt
- 300 grams self raising flour
- 1 teaspoons bicarbonate soda
- 1 teaspoons ground cinnamon
- 1 cups crème fraiche
- 1 pieces orange zest & juice
- 400 grams rhubarb, cut into 1cm pieces
- 0.25 cups brown sugar
- 1 teaspoons ground cinnamon
Directions
Preheat oven to 180C. Grease a 24cm springform tin with butter then dust tin with a little flour.
In a food processor, cream butter with sugar, then add eggs and vanilla. Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add orange zest & juice and crème fraiche, then transfer to a large bowl and stir in rhubarb.
Scrape into prepared tin. Mix topping ingredients and sprinkle over cake. Bake for 1.25 hours or until a skewer inserted comes out clean.
Delicious warm or cold with a spoonful of custard and stewed rhubarb.
recipe taken and adapted from Stephanie Alexander’s ‘Cooks Companion’
Meta
author: Riverford Organic
tags: Cakes and Biscuits