With pretty pops of ruby red and some crunch from the golden hazelnuts, this rhubarb cake is a real treat.
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Preheat oven to 180°C. Grease the base and side of a 20cm (base measurement) round cake pan and line with baking paper. Line a large rimmed baking tray with baking paper. Arrange rhubarb on tray. Drizzle with orange juice and sprinkle with sugar. Add the vanilla and toss to combine. Bake for 10 mins or until rhubarb is just tender.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flour, hazelnut meal, sour cream, cinnamon and cardamom and stir to combine.
Spoon half the cake mixture into the prepared pan and smooth the surface. Arrange half the rhubarb mixture over the cake mixture. Spoon over remaining cake mixture and smooth the surface. Top with the remaining rhubarb mixture, reserving any pan juices, and sprinkle with hazelnut. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely.
Transfer cake to a serving platter and cut into wedges. Drizzle with any reserved pan juices and serve with crème fraîche or sour cream.
COOK. STORE. SAVE.
Use it up
As well as crème fraîche or sour cream, this cake is delicious with any plain yoghurt, ice cream or custard you have on hand.