Rhubarb & Cream Cake
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Cooking tools:
- Springform pan
- Offset spatula
- Cooling rack
- Skewer
- Cake stand
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Parchment paper
- Measuring cup
- Measuring spoon
- Plate
- Oven
Ingredients
- 450g rhubarb stalks, washed and dried
- 1 1/2 cups (225g) self-raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Finely grated zest 2 large lemons
- 1 large egg
- 1 cup (220g) caster sugar
- 1 cup (250ml) pure cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon Demerara sugar
- Icing sugar, for dusting, optional
- Vanilla bean ice cream or cream, to serve
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