This simple cake recipe is great for impromptu parties or unexpected guests as it is simple to prepare and versatile.
Rhubarb buttermilk cake
Serves 8-10
Ingredients
125g butter, softened
2 cups plain flour
¼ tsp salt
½ tsp baking soda
1 cup buttermilk or ⅔ cup milk and ¼ cup plain yoghurt
1 tsp vanilla extract
1 orange, zest
1 cup sugar
2 eggs (medium)
2 cups rhubarb, sliced into thin bite-sized pieces
¼ tsp ground ginger mixed with ¼ cup sugar
Method
Heat oven to 180degC.
Butter 18cm x 25cm baking dish and set aside.
Sieve together the flour, baking soda and salt and set aside.
Put the buttermilk, orange zest and vanilla together and mix to combine.
In a medium bowl cream together the softened butter and sugar until pale and fluffy.
Add the eggs one at a time and then lightly fold through the flour and buttermilk mixtures, ending with flour. Stir in the rhubarb and lightly combine.
Pour into the prepared tin, sprinkle with the ginger sugar mixture and bake for about 30-35 minutes or until a skewer comes out clean.
Cool on a wire rack and enjoy!
• This recipe comes from Alison Lambert, one of the chefs at Otago Farmers Market.
