( SERVES 8 )
Photo by Babiche Martens
My mum made this cake with rhubarb for her bridge group a couple of weeks ago. I arrived to visit just in time to nibble the last delicious bits, topped with some Greek yoghurt. If you don’t have buttermilk, add a tablespoon of lemon juice to a cup of milk for the same result. Here I have served it with whipped cream and added berries.
|125 g||Butter, softened|
|1 cup||Self raising flour|
|1 cup||Plain flour|
|1 cup||Buttermilk, or yoghurt|
|2 cups||Rhubarb, chopped in 2cm pieces|
|1 cup||Frozen berries|
- Preheat an oven to 180C. Line a 22cm tin with baking paper.
- Cream the butter, sugar, egg and vanilla until pale. Sift in the flours and cinnamon.
- Add the buttermilk or yoghurt and stir through. Pour the batter into the tin. Sprinkle over the rhubarb and berries.
- For the topping, combine butter, cinnamon and sugar in a small bowl. Dot mixture over the rhubarb. Place into the oven for 45 minutes or until a skewer comes out clean.
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