Rye and Rhubarb Cake

This recipe was adapted from the gorgeous What Katie Ate. It's the perfect afternoon tea cake!

INGREDIENTS

  • 60g butter

  • 380g brown sugar

  • 2 free-range eggs

  • 1 teaspoon vanilla essence

  • 300g wholegrain rye flour

  • 1 teaspoon bicarb soda

  • 1 teaspoon cinnamon

  • 500g rhubarb cut into 2cm pieces

  • Grated rind of 1 lemon

  • 250ml (1 cup) sour cream

 

FOR THE CAKE TOPPING

  • 80g brown sugar

  • 1 teaspoon cinnamon

 

METHOD

  1. Preheat oven to 180c.

  2. Beat butter with brown sugar

  3. Add eggs and vanilla

  4. Stir in sifted flour, bicarb soda and cinnamon

  5. Stir in rhubarb, rind and sour cream

  6. Pour into a greased and lined 22cm cake tin.

  7. Sprinkle with topping

  8. Bake in oven for 50 to 60 minutes

Courtney Young