Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
- 1 1/4 cup self raising flour
- 1/4 cup milk
- 1/2 cup pure icing sugar (for icing)
- 135grams butter, softened (save 10g butter melted, for icing)
- 1teaspoons vanilla extract
- 3/4 cup sour cream
- 1 bunch rhubarb, trimmed, cut into 2cm pieces (approx. 500g)
- 1/4teaspoons bicarbonate of soda
- 2 eggs
- 1 cup caster sugar
Method
Step 1 of 5
Preheat oven to 180°C. Grease a 22x11cm loaf pan and line with baking paper. Line a baking tray with baking paper.
Step 2 of 5
Spread rhubarb on tray and sprinkle with 1/4 cup caster sugar. Roast for 20 minutes or until softened. Cool.
Step 3 of 5
Beat remaining caster sugar, butter and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, gently fold in sour cream and milk. Sift flour and bicarb of soda over cake batter. Gently fold through. Reserve a quarter of the rhubarb mixture for serving and fold remainder through cake batter.
Step 4 of 5
Spoon batter into loaf pan and smooth evenly over the surface. Bake for 1 hour or until a skewer inserted in the middle comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool.
Step 5 of 5
To make the icing, sift icing sugar into a small bowl. Add melted butter and 1-2 tbs warm water, a little at a time, stirring until the desired consistency is achieved. Spoon icing over cake and top with reserved rhubarb. Serve while still warm.
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