IMG_9500 I visited South bank today and the Regional Flavours food and lifestyle event.

It was great to wander around amongst all the fantastic food and produce that comes from Queensland. Lots of exciting new ideas and some old classics. I saw a fantastic bunch of Rhubarb and of course I had to purchase it. When I returned to my kitchen I couldn’t wait to bake an old favourite of mine.

Here is the recipe for you to enjoy

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RECIPE

Ingredients
Serves 6
150g butter
200g caster sugar
4 eggs
200g plain flour
1½ tsp vanilla sugar
½ tsp salt
1½ tsp baking powder
Topping
25g butter
50g  brown sugar
2-3 tsp ground cinnamon
1 tsp vanilla sugar or extract
4-5 sticks (400g) rhubarb, cut into 12cm lengths
1 green granny smith apple cut into small pieces
6 pitted prunes cut into small pieces1 First, make the topping. In a saucepan, heat the butter, sugar and cinnamon. When bubbling slightly, add the rhubarb, apple and prunes and stew for a few minutes until completely coated. Take off the heat and leave to cool.2 To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next.

3 In a bowl, sift the flour, salt, vanilla sugar and baking powder and fold in with the wet mixture. Line a 23cm-diameter baking dish with high sides (minimum 5cm) with baking paper. Add the batter and spread evenly. Carefully and evenly add  2/3 of the rhubarb apple and prune mixture on top.  The last third will be placed on top of the cake before serving

4 Bake in the oven at 180C  This can take anything from 35-45 minutes. Check with a skewer: if it comes out clean, it’s done. Leave to cool

This cake is great served warm with custard or ice cream.

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