A simple and quick rhubarb and cinnamon cake. Light and tender like cupcakes, it’s brushed with butter and sprinkled with cinnamon sugar after baking, giving it the flavour of classic cinnamon buns. The combination of rhubarb and cinnamon is simply 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 rhubarb, sliced (no need to peel)
To finish:
- 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 and sugar until light and fluffy. Add the egg and vanilla extract and beat until fully combined. Sift the plain flour and baking powder directly over the mixture, add the milk and fold gently with a spatula until just combined.
Line a 20 cm round baking tin with baking paper. Transfer the batter to the prepared tin, smoothing the surface evenly with a spatula. Arrange the sliced rhubarb on top.
Bake at 175°C for about 30–35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and, while still hot, brush the top with melted butter and sprinkle with the cinnamon sugar.
Enjoy!
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