Barossa Rhubarb + Cinnamon Cake

Barossa Rhubarb + Cinnamon Cake
KQD_Barossa-Heritage-Pork-2.jpg

This is a recipe for a cake which I shot during my trip to the Barossa. Michael Wohlstadt from Barossa Heritage Pork supplied the cake for us and it was made for him by a friend; Carmel Rosier. It was a wonderfully moist cake, very very yummy and i found it virtually impossible not to take sneaky bites of it whilst I was shooting it in Michael's garden. it would make for a perfect afternoon tea cake if you had the in-laws coming over, or for a weekend treat. I highly recommend. It's super easy too. Michael supplied me with the exact recipe below and I have declined from editing it, preferring to supply it exactly as it was supplied to me. Enjoy.

INGREDIENTS /

60g butter
380g brown sugar
2 free-range eggs
1 tsp vanilla
300g plain flour
1 tsp bicarb of soda
1 tsp cinnamon
500g rhubarb cut into 2cm pieces
Grated rind of 1 lemon
250ml (1 cup) sour cream

CAKE TOPPING

80g brown sugar
1 tsp cinnamon

METHOD /

Beat butter with brown sugar. Add eggs & vanilla. Stir in sifted flour, soda & cinnamon. Add rhubarb, rind & sour cream. Stir with wooden spoon.

Spoon into a buttered and baking paper lined 22cm cake tin. Sprinkle with topping.

Bake in a preheated 180 C oven for 50 to 60 minutes (I find it takes a bit more than 60 mins).