A delicate and fluffy cake with the addition of rhubarb and raspberries. If fresh raspberries aren’t available, you can use frozen ones – no need to defrost them first. This rhubarb and raspberry cake is perfect with a cup of tea in the afternoon. Sweet with a slightly tart fruity note – simply ideal :).
Ingredients for rhubarb and raspberry cake:
- 185 g butter
- 220 g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 420 g plain flour
- 50 g cornflour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 250 ml soured cream
- 300 g rhubarb, cut into 1–2 cm pieces (do not peel)
- 300 g raspberries
All ingredients should be at room temperature.
In a mixing bowl, cream the butter and sugar until very light and fluffy. Add the vanilla extract and mix. Add the eggs one at a time, beating well after each addition. Sift the flour, cornflour, baking powder and bicarbonate of soda directly into the mixture. Add the soured cream and gently fold with a spatula just until combined. Add the rhubarb and raspberries and mix gently.
Grease and line a 23 × 33 cm baking tin with baking parchment. Spoon in the batter and level the surface.
Bake at 170°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool slightly, then drizzle with icing before slicing and serving.
Ingredients for the lemon icing:
- 1 cup icing sugar
- 2–3 tablespoons lemon juice
Mix until smooth. If too thick, add more lemon juice; if too thin, add more icing sugar.
Enjoy!
Recipe adapted from Taste of Home.
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