WHAT: Rubarb and Sour Cream Cake.
WHERE: At my Aunt’s old wooden table in country Queensland.
WHY WE’RE FFF’ING LOVING IT: This has officially become my mother’s signature cake. Melt-in-the-mouth fabulous with a sweet and nutty edge that has you going back for thirds, fourths… Let’s just say it’s a maker.
GG’s Rhubarb, Sour Cream & Cinnamon Sugar Cake
- 350g (2 & 1/3 cups) self-raising flour
- 1/2 tsp salt
- 2 tsp cinnamon
- 60g unsalted butter, at room temperature
- 330g (1 & 1/2 cups) firmly packed brown sugar
- 1 large egg
- 3 tsp pure vanilla extract
- 240g (1 cup) sour cream
- 440g (4 cups) rhubarb, cut into 1cm chunks
- 1/4 tsp grated nutmeg
- 110g (1/2 cup) caster sugar 25g (1/3 cup) flaked almonds
- Pure cream or good vanilla ice cream, to serve
1. Preheat your oven to 180 degrees C and grease a 26cm round cake tin (I just used non-stick baking paper as it makes for an asy clean up).
2. Sift together the flour, salt, and 1 and 1/2 tsp of the cinnamon in a bowl — give a stir with a whisk to make sure everything is evenly distributed and set aside. Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand. I usually do this in the small bowl of my mixer as I feel it works better than using the larger bowl — I continue with the small bowl for the next step and then transfer the mixture to my larger bowl to add the sour cream (Step 4) and continue on with Step 5.
3. Once the butter is fully incorporated, add the egg and vanilla and beat until the mixture is fluffy and creamed, stopping to scrape down the sides of the bowl once or twice until the egg is thoroughly incorporated and the mixture looks creamy.
4. Add the sour cream and beat in until well combined. Don’t worry if the mixture looks a bit curdled, it will come back together once you add the dry ingredients. Phew!
5. Now mix in the flour on low speed until just combined. Finally stir in your rhubarb: do this with a spatula as the batter becomes quite stiff and you want to try to coat the rhubarb with the batter.
6. Once the mixture is combined, scrape it into your prepared cake tin and smooth it down as best you can. Mix the nutmeg and remaining 1/2 teaspoon cinnamon into the caster sugar. Sprinkle half the sugar mixture over the cake, top with the flaked almonds and then sprinkle with remaining sugar mixture.
7. Bake the cake for 1 hour and 10 minutes until a fine skewer inserted in the middle comes out clean. Do check this as mine cooked in one hour.
Now at this stage you can serve it as a pudding by scooping it out of the container with a large spoon and serving with a dollop of vanilla bean ice cream… but if you wait till it cools down, it tastes even better as a luscious, tender cake with dollops of pure cream.
To turn it out: sit a flat plate on top of the pan and invert the cake onto this. Remove the baking paper, then invert the cake again onto a serving plate so the sugared top is on top. (You will find as you invert the cake that some of the sugary almond mixture will drop off so watch that it doesn’t go everywhere — I do that last step over the sink)! Enjoy x