Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Ironic Cafe's rhubarb cake
Ingredients
80g butter, soft
260g brown sugar
3 small eggs
1 tsp vanilla essence
350g plain flour
1 tsp baking soda
½tsp salt
1 cup unsweetened yoghurt
1kg frozen rhubarb (thawed and well drained) or 500g fresh rhubarb, chopped
Topping
25g melted butter
½ cup raw sugar
1 tsp cinnamon
Method
Combine butter and sugar and beat until well mixed. Add eggs, one at a time until mixture is light and creamy, then add vanilla.
Fold in dry ingredients. Fold in rhubarb. Fold in yoghurt. Do not overmix.
Sprinkle topping over cake and bake in a 20mc-25cm round tin lined with baking paper. Bake at 150degC for about 45 minutes or until skewer comes out clean.
The recipe was provided by Ironic Cafe's Sue Moller.
The recipe was requested by Heather Dunkley, of Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
