Take dessert up a notch with this sweet rhubarb and sour cream cake recipe. Simply serve with dollop cream and enjoy!
Serves1010
Cook time1 hr 15 mins1 hour 15 minutes
Ingredients
125g butter, softened
1 cup (220g) brown sugar
Zest of 1 orange
2 Coles Brand Australian Free Range Eggs
1 1/2 cups (225g) self-raising flour, sifted
1/2 cup (75g) plain flour, sifted
1 tsp ground cinnamon
300g sour cream
300g rhubarb, trimmed, cut into 2cm lengths
2 stalks rhubarb, extra, trimmed, cut into 4cm lengths
1 tbsp raw sugar
Icing sugar, to dust
Dollop cream, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease and line a 22cm springform cake pan with baking paper. Use an electric mixer to beat the butter, brown sugar and orange zest in a bowl for 5 mins or until pale and fluffy. Add eggs, 1 at a time, beating well after each addition.
Step 2
Use a large metal spoon to fold in the combined flour, cinnamon and sour cream in alternating batches. Gently stir in the rhubarb. Spoon into the prepared pan and smooth the surface. Arrange the extra rhubarb on top. Sprinkle with raw sugar. Bake for 1 hour 15 mins or until a skewer inserted into the centre of the cake comes out clean.
Step 3
Set aside in the pan for 10 mins to cool. Release the cake from the pan and transfer to a wire rack to cool completely. Dust with icing sugar. Slice and serve with cream.
2 stalks rhubarb, extra, trimmed, cut into 4cm lengths
1 tbsp raw sugar
Icing sugar, to dust
Dollop cream, to serve
Description
Take dessert up a notch with this sweet rhubarb and sour cream cake recipe. Simply serve with dollop cream and enjoy!
Method
Step 1
Preheat oven to 160°C. Grease and line a 22cm springform cake pan with baking paper. Use an electric mixer to beat the butter, brown sugar and orange zest in a bowl for 5 mins or until pale and fluffy. Add eggs, 1 at a time, beating well after each addition.
Step 2
Use a large metal spoon to fold in the combined flour, cinnamon and sour cream in alternating batches. Gently stir in the rhubarb. Spoon into the prepared pan and smooth the surface. Arrange the extra rhubarb on top. Sprinkle with raw sugar. Bake for 1 hour 15 mins or until a skewer inserted into the centre of the cake comes out clean.
Step 3
Set aside in the pan for 10 mins to cool. Release the cake from the pan and transfer to a wire rack to cool completely. Dust with icing sugar. Slice and serve with cream.
