If you are short on time but big on flavour, this raspberry & rhubarb cake is the perfect solution!
Ingredients:-
- 1½ cups self raising flour
- ½ tsp ground cinnamon
- ½ cup caster sugar
- 100g unsalted butter, melted & cooled
- ½ cup buttermilk
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- ½ cup frozen raspberries
- 2 rhubarb stalks, trimmed, cut into 5mm thick slices – cooked until just soft in the oven. (see note)
- 1½ tbsp raw sugar
Method:
- Preheat oven to 200° C/180° C fan forced.
- Grease a 20cm round cake pan, and line the bottom with baking paper.
- Sift flour and ¼ tsp cinnamon into a bowl, add sugar. Stir to combine.
- Make a well in the centre, add butter, buttermilk,, egg and vanilla.
- Using a large metal spoon, stir gently to combine, fold through raspberries and rhubarb.
- Spoon the mixture into prepared cake pan.
- Combine remaining cinnamon and raw sugar in a bowl, sprinkle over the mixture.
- Bake for 25 minutes or until cooked inside. (insert a skewer if it comes out dry it is cooked).
- Stand in pan for 5 minutes and transfer to a wire rack to cool.
You can omit the sprinkling of cinnamon and raw sugar on top and just dust with icing sugar.
Note: You can also cook the rhubarb in a tablespoon of water in a pan on the stove and drain.
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