A simple and quick cake with rhubarb and cinnamon. The cinnamon rhubarb cake is as fluffy and tender as cupcakes, and after baking, the top of the cake is spread with butter and sprinkled with cinnamon sugar to give it the taste of cinnamon buns :). The combination of rhubarb and cinnamon turned out to be perfect!
Ingredients for cinnamon teacake with rhubarb:
- 60 g butter
- 150 g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 150 g plain flour
- 1 tsp baking powder
- 80 ml milk
- 250 g of rhubarb, sliced (do not peel the rhubarb)
Additionally:
- 10 g butter, melted
- 1 Tbsp caster sugar
- 1 tsp ground cinnamon
All ingredients should be at room temperature.
In the bowl of a mixer, beat the butter with the sugar until light and fluffy. Add the egg and vanilla and beat until the ingredients are combined. Sift the plain flour and baking powder directly over the well-beaten ingredients, pour in the milk and mix gently with a spatula until the ingredients are combined.
Line a 2o cm diameter baking pan with baking paper. Transfer the batter into the prepared tin, spreading the top into an even layer with a spatula. Put the sliced rhubarb on top.
Bake at 175ºC for about 30 – 35 minutes or longer, until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, and while still hot, brush the top of the cake with melted butter and sprinkle with combined cinnamon and extra sugar.
Enjoy!
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