Prep time 15min
Cooking time 50min
Skill easy
Serves 12
300g rhubarb, sliced thinly
120g butter, softened
200g granulated sugar, plus 2 Tbsp for sprinkling
1 orange, zest
1 large egg
2 tsp vanilla extract
125ml buttermilk
250g flour, plus 1 Tbsp to toss through the rhubarb
2 tsp baking powder
Method
Grease and line a 20cm × 20cm baking dish with baking paper.
Place the sliced rhubarb with 1 tablespoon of flour and toss together. Set aside.
Cream the butter, sugar and orange zest until light and creamy.
Add the egg and vanilla and beat well until combined.
Sift the dry ingredients together.
Add half of the dry ingredients and mix lightly to combine.
Add the buttermilk and mix through the batter.
Add the remaining flour and fold through until just combined.
Add the sliced rhubarb and stir through.
Spread the batter into the prepared tin, (don’t be alarmed as this cake batter is quite thick).
Sprinkle over the sugar and bake for 50 minutes or until a skewer comes out clean.
Delicious eaten straight from the oven with custard and just as delicious for afternoon tea.
