Rhubarb Tea Cake
Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 8 people
Unable to load
Difficulty level: 4 out of 4
13 Ingredients
Number of servings
8
- 1/4 cup desiccated coconut
- 2 cup plain flour
- 125grams butter, softened
- 1teaspoons vanilla extract
- 1 cup sour cream
- 3 stalk rhubarb, finely sliced
- 1teaspoons cinnamon
- 1/2teaspoons cinnamon (extra)
- 1teaspoons baking of soda
- 1 egg
- 1 cup brown sugar
- 1/4 cup caster sugar
- 1/4 cup slivered almonds
Nutrition per serving
2160kJ / 518Cal
2160 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
6.6grams
Fat
29.6grams
Carbs
55.5grams
Sugars
33.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
Preheat oven to 180°C.
Step 2 of 10
Grease a 20cm springform tin and line base with baking paper.
Step 3 of 10
Beat butter and brown sugar together until pale and creamy. Add egg and vanilla and beat well. Sift flour, baking soda and cinnamon together. Add to butter mixture with sour cream and fold through until well combined.
Step 4 of 10
Reserve 1/2 cup of the rhubarb, add remainder to cake batter and stir well.
Step 5 of 10
Transfer to cake tin and smooth top.
Step 6 of 10
To prepare topping, combine remaining ingredients in a small bowl with reserved rhubarb.
Step 7 of 10
Scatter over cake batter, pressing rhubarb slices into surface.
Step 8 of 10
Bake for 1 hour until cooked when tested.
Step 9 of 10
Cool for 10 minutes before removing from tin then cool on a wire rack.
Step 10 of 10
Can be served warm with thick cream.
You might also like
Your identity is kept private from the public