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Sunday, May 31, 2009

Rhubarb Cake

This is a simple cake to make, using fruits that happen to be in season. I use rhubarb which is wonderfully sweet and tart at the same time. It sets of the tender, homely and sweet cake so well. And the red colour always perks up my spirit. I only use the red part as I use the green part in something else (to be blogged later). I cooked the rhubarb for less than 5 minutes with sugar. The rhubarb retains its shape and colour beautifully too. Sugar crystals developed because I didn't dry the pan which was find and lend a little crunch to the top of the cake! It's lekker to be eaten immediately or kept in the cake tin for a day... if you can resist it!
Rhubarb Cake
300g rhubarb
100g sugar
1 vanilla pod

125g butter
125g caster sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 tsp yoghurt
175g flour
1 tsp baking powder
a pinch of salt
a pinch bicarbonate soda

1. Clean, wash and cut rhubarb to 1cm pieces
2. Coat rhubarb pieces with sugar
3. Tip the rhubarb, sugar and vanilla pod into a wide based saute pan/wok
4. Heat up on medium to high heat for no longer than 5 minutes, stirring ever so lightly.
5. Leave to cool.
6. Preheat the oven to 175C.
7. Combine flour, bicarbonate soda, salt and baking powder together and sieve once. Mix yoghurt and milk together. Set aside.
8.Beat butter and sugar until it is pale and fluffy.
9. Add egg one by one, beating well in between. Beat in the vanilla extract.
10. Fold in 1/3 of the flour, then half of the milk. Follow by another 1/3 of flour mix and then milk, ending with the rest of the flour mix.
11. Pour the batter into a lined cake tin.
12. Add the rhubarb mixture on top of the cake and swirl it around. You don't have to use up all the rhubarb, the extra can always be served on the side later.
13. Bake for 25 minutes or until a skewer used to test it come out clean.

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