Rhubarb and Sour Cream Cake is a traditional New Zealand recipe for a sponge cake containing rhubarb, lemon zest and sour cream. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Rhubarb and Sour Cream Cake.
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Ingredients:
160g butter
350g brown sugar
2 eggs
500g rhubarb, sliced into 2cm pieces
grated zest of 1 lemon
1 teaspoon vanilla extract
300g flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
250ml sour cream
brown sugar and cinnamon for topping
Method:
Cream the butter and sugar together, add the eggs one at a time, beating the mixture well after each addition. Stir the rhubarb, lemon zest and vanilla then add the sifted flour, baking soda, salt and cinnamon a little at a time until it's all incorporated. Finally gently fold the sour cream into the mixture.
Pour the batter into a greased and lined 22cm cake tin, mix a little brown sugar and cinnamon together and use this to sprinkle over the top of the cake. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for 50–60 minutes, or until a skewer placed in the centre of the cake comes out clean.
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