A cosy slice of Nordic tradition baked to perfection!. This moist rhubarb cake delivers just the right mix of sweet and tangy, with old-fashioned vibes that win hearts on every feed. A coffee companion, a golden treat, and your next bake-worthy moment!
- 115g butter, softened
- 200g sugar
- 2 large eggs
- 120ml milk
- 1 tsp vanilla extract
- 190g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 150g chopped fresh rhubarb, about ½ inch
- 2 tbsp sugar, for topping
- pinch of cardamom or cinnamon powder
Method:
Preheat the oven to 175ºC/165ºC for fan assist oven. Grease and line a 9 inch springform or a round cake tin with baking paper.
In a large mixing bowl, cream 115g butter and 200g sugar until light and fluffy using a hand mixer.
Beat in the eggs one at a time, mixing thoroughly after each addition.
Stir in the milk and vanilla extract until fully incorporated.
In a separate bowl, whisk together 190g flour, 1½ tsp baking powder and ¼ tsp salt. Fold the dry ingredients into the wet ingredients gradually. Stir just until combined-do not overmix.
Pour the batter into the prepares tin, smoothing the top with a spatula.
Scatter the 2 tbsp sugar and the pinch of cinnamon or cardamom over the top for extra warmth.
Bake for 40-45 minutes until golden on top and a skewer inserted in the centre comes out clean.
Cool in the pan for 10 minutes before removing. Enjoy warm or chilled, with whipped cream or a scoop of ice cream for extra joy!
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