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
200g caster sugar
200g plain flour
1½ tsp vanilla sugar
½ tsp salt
1½ tsp baking powder
50g brown sugar
2-3 tsp ground cinnamon
1 tsp vanilla sugar or extract
4-5 sticks (400g) rhubarb, cut into 12cm lengths
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.