Spiced Rhubarb Cake
"This cake is moist, light, and unusually spiced. The recipe was adapted from a recipe found at http://www.rhubarbinfo.com/cake. If you want to use more standard ingredients, replace Chinese five spice with cinnamon, and rosewater with vanilla essence. We can't buy cake flour here, so I replaced two tablespoons of the flour with cornflour. Please note: this recipe uses NZ measurements (1 cup = 250 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL)."
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 2 cups minus 2 tablespoons all-purpose flour
- 2 tablespoons cornflour
- 4 teaspoons baking powder
- 1 teaspoon Chinese five spice powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄3 cup butter or 1/3 cup margarine
- 1 cup brown sugar
- 1 egg
- 1 cup buttermilk
- 1⁄4 cup cooking oil (eg canola)
- 2 teaspoons rose water or 2 teaspoons vanilla essence
- 2 cups chopped fresh rhubarb
- 2 tablespoons white sugar
- 1⁄4 teaspoon cinnamon
directions
- Preheat oven to 180°C (350°F). Grease a 9 inch (23 cm) round cake tin. Finely chop the rhubarb.
- In medium bowl, combine flour, cornflour, baking powder, Chinese five spice, 1/2 teaspoon cinnamon and salt.
- In large bowl, beat together butter and brown sugar until light and fluffy. Add egg, buttermilk, oil and rosewater, beating after each addition.
- Add flour mix to wet ingredients and stir.
- Stir in chopped rhubarb.
- Pour batter into pan, spreading evenly.
- Mix together white sugar and 1/4 teaspoon cinnamon in a small bowl. Sprinkle over top of batter.
- Bake 45-50 minutes or until golden brown.
- Let cake cool in cake tin on top of wire rack for 15 minutes.
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