A lovely moist cake is delicious served with either a dollop of whipped cream or natural yogurt
This recipe is courtesy of Sally Wallace, a Harbourside Market shopper
1 ½ cups brown sugar
½ cup butter
2 ½ cups flour
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking powder
1 cup sour cream
1 teaspoon baking soda
1 ½ cups rhubarb – chopped and cooked in microwave with a little water for 2 minutes
¼ cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
How to cook
Preheat oven to 180°C. Line a 25cm round cake tin with baking paper and grease the sides.
Cream butter and sugar, add salt and beaten egg. Mix well. Stir in sour cream, baking soda, baking powder, vanilla and flour. It becomes quite a stiff mixture.
Add rhubarb and mix. Sprinkle on topping and bake at 180°C for 45 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes before transferring onto a rack to cool.
You may prefer to leave off the topping and ice with pink icing instead.
3 cups icing sugar, sifted
50 grams butter, melted
3 drops red food colouring
1 tablespoon boiling water
Beat all ingredients together until smooth.
This is a lovely moist cake which keeps well.