Rhubarb Cinnamon Cake

A delicious cake we’ve enjoyed baking and eating while at Kieran and Belinda’s in Waipara, North Canterbury.

150g butter, melted
3/4c sugar
3 eggs
1/4c milk
1 1/2c self-raising flour

500g rhubarb, chopped into small pieces
1/2c sugar
1 tsp cinnamon
1 tsp flour

Preheat oven to 180 degrees Celsius. Combine melted butter and sugar, then add eggs. And sifted dry ingredients and moisten batter with milk. Mix topping ingredients together. Add half of topping mix to cake batter. Fill spring tin or round with hole in center with cake batter, then add remaining topping mix, pressing lightly. Bake 45min. Sprinkle with cinnamon and serve.

For dairy-free version, substitute olive oil for butter and omit milk.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s