Rhubarb Cinnamon Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven to 180°C.
  • Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
  • Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
  • Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
  • Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
  • Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
  • NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
  • Pour the batter into the prepared tin and level with the back of a spoon.
  • Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
  • Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
  • Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
  • Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
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