Ingredients
- Serves 8-10
- Ingredients
- 125g butter, softened
- 2 cups plain flour
- ¼ tsp salt
- ½ tsp baking soda
- 1 cup buttermilk or 2/3 cup milk and ¼ cup plain yoghurt
- 1 tsp vanilla extract
- 1 orange, zest
- 1 cup sugar
- 2 eggs (medium)
- 2 cups rhubarb, sliced into thinnish bite sized pieces
- ¼ tsp ground ginger mixed with ¼ cup sugar
RHUBARB BUTTERMILK CAKE
Method
- Preheat oven to 180C Butter 18-by 25 cm baking dish; set aside
- Sieve together the flour, baking soda and salt and set aside
- Put the buttermilk, orange zest and vanilla together and mix to combine
- In a medium bowl cream together the softened butter and sugar until pale and fluffy
- Add the eggs one at a time and then lightly fold through the flour and buttermilk mixtures, ending with flour
- Stir in the rhubarb and lightly combine
- Pour into the prepared tin, sprinkle with the ginger sugar mixture and bake for about 30-35 minutes or until a skewer comes out clean
- Cool on wire rack and enjoy!
Comments
This simple cake recipe is a great one to save for impromptu parties or unexpected guests as it is simple to prepare and versatile - try it with other summer fruits.
Thanks to BUTLERS FRUIT FARM for providing the rhubarb used in the demonstration at the Otago Farmers Market .
If you would like to download a printable version of this recipe, please click here
