Most people think rhubarb is a winter food, but spring is actually when it’s at its best.
This recipe combines sour flavours with some delicious spices, while the rhubarb is arranged in a beautiful pattern on top. This delicious, bright and colourful cake will definitely make your favourites list and is perfect for a family treat or entertaining.
Ingredients
Method
Preheat oven to 160 degrees Celsius fan-forced (180 degrees Celsius conventional). Sift flour, baking powder, cinnamon, pepper and salt together. Put eggs, yolks and caster sugar in the bowl of an electric mixer and beat with the whisk attachment on high speed for 5 minutes, until light in colour.
Whisk butter, sour cream and zest together, then fold into egg mixture. Fold in flour mixture gently. Spoon into a buttered and floured 22cm cake tin.
Cut rhubarb to these lengths:
– 4 x 10cm
– 4 x 8cm
– 4 x 6cm
– 4 x 4cm
– 4 x 2cm
Arrange in a pattern over the batter, using the image as a guide. Scatter with raw sugar and bake for 40-45 minutes, until an inserted skewer comes out cleanly. Cool in tin. Dust with icing sugar and serve with double cream.
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