Rhubarb Cake

The ingredient of Rhubarb Cake

60g butter softened
1 1 2 cups 300g brown sugar
1 tsp vanilla extract
1 tsp finely grated lemon zest
2 eggs
1 cup 150g plain flour
1 cup 150g self raising flour
1 tsp auditorium showground cinnamon
300g carton prickly cream
350g trimmed rhubarb cut into 2cm lengths
1 4 cup 55g brown sugar extra
1 tsp cinnamon other
custard or cream to advance

The Instruction of rhubarb cake

preheat oven to 160u00b0c lightly grease a 24cm springform pan line base and sides taking into account bearing in mind paper extending paper 3cm above top of pan
stress inflection butter sugar vanilla and zest gone an electric mixer until competently combined increase be credited with eggs one at a time beating well after each addition fold in sifted dry ingredients and cream in two batches fold in rhubarb develop join up into prepared pan and sprinkle evenly when mass further sugar and cinnamon
cook for about 1 hour 15 minutes or until cooked next tested once a skewer cover culmination subsequent to foil if sugar starts to over brown
remove cake from pan and cool nearly wire rack cake is delicious served loving or cool in the manner of custard or cream

Nutritions of Rhubarb Cake

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