Rhubarb and sour cream cake

Name: Rhubarb and sour cream cake
Ingredients: 1) Butter – 125 grams. (Softened); 2) Brown sugar - 1 cup or 220 grams.; 3) Orange zest – Taken from one orange; 4) Coles Brand Australian Free Range Eggs – 2 nos.; 5) Self-raising flour - 1 1/2 cups or 225 grams. (It should be sifted).; 6) Plain flour - 1/2 cup or 75 grams. (It must be sifted).; 7) Ground cinnamon - 1 teaspoon.; 8) Sour cream - 300 grams.; 9) Rhubarb – 300 grams. (It must be trimmed and cut into 2-cm length).; 10) Rhubarb - 2 stalks. (You can keep some extra; they should be trimmed and cut into 4-cm length).; 11) Raw sugar - 1 tablespoon.; 12) Icing sugar - for dusting.; 13) Dollop cream - to serve.

www.crecipe.com

This recipe teaches you how to make a deliciously moist rhubarb and sour cream cake that can be served with a dollop of

View Original

Share this recipe:

Ingredients

1) Butter – 125 grams. (Softened)
2) Brown sugar - 1 cup or 220 grams.
3) Orange zest – Taken from one orange
4) Coles Brand Australian Free Range Eggs – 2 nos.
5) Self-raising flour - 1 1/2 cups or 225 grams. (It should be sifted).
6) Plain flour - 1/2 cup or 75 grams. (It must be sifted).
7) Ground cinnamon - 1 teaspoon.
8) Sour cream - 300 grams.
9) Rhubarb – 300 grams. (It must be trimmed and cut into 2-cm length).
10) Rhubarb - 2 stalks. (You can keep some extra; they should be trimmed and cut into 4-cm length).
11) Raw sugar - 1 tablespoon.
12) Icing sugar - for dusting.
13) Dollop cream - to serve.