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Veg scheme member Anja says she has made this cake many times since spotting it in one of our emails. Her tip is that it also works well with milk that's started to split instead of the sour cream.
60g butter (softened)
1 teaspoon vanilla essence
200g brown sugar
300g sour cream
250g plain flour
1tsp bicarbonate of soda (sift flour and bi-carb together)
500g rhubarb, chopped into approx 5cm pieces
Toasted sliced almonds and cooked rhubarb pieces to decorate (optional)
Pre-heat oven to 180C and line a 22cm tin with baking paper.
Beat together the butter, vanilla essence, sugar and eggs.
Add the sour cream then stir in sifted flour together with the bicarbonate of soda and cinnamon then the chunks of rhubarb.
Spread the mixture in the pan with extra sugar and cinnamon on top. Bake for 1 hour if your oven is fan assisted, or longer if conventional. Test with a fork to see if cake is cooked.
Leave the cake in the tin for 5 minutes before removing. You can serve it warm or cold - it's good with cream or ice-cream.