Gardens are best when they have a story, the plot allowed to develop over time through sharing of plants, knowledge and memories. Rhubarb began the story of my garden – it was one of the first plants gifted to me by my good friend and neighbour, Belinda. Rhubarb is perfect for sharing, both as a piece of a loved plant, and in something delicious.
This cake recipe was given to me by another gorgeous friend, also named Belinda. She served it for afternoon tea during a visit to help prune her roses. It’s delicious…. really delicious, best eaten in the garden with friends, with lashings of custard, cream or natural yoghurt (try lacing the yoghurt with brown sugar, yummo)!
Belinda and Belinda’s Rhubarb Cake
Preheat oven to 180 degrees celsius, or 35o degrees fahreneheit. Line a 23 cm round tin with baking paper.
60 gm softened butter
360 gm brown sugar
splash of vanilla
500gm rhubarb, leaves discarded, stalks washed and finely chopped
Zest of one lemon
300 gm self raising flour, sifted with a pinch of baking powder mixed in.
250 gm sour cream
Mix the butter and brown sugar, when blended add the eggs and vanilla and beat until creamy.
Fold through the rhubarb and lemon zest, then the flour. The mixture will be stiff. Mix in the sour cream, but don’t overdo the mixing!
Spoon into lined tin, and sprinkle the top with a little brown sugar and cinnamon.
Bake for approximately one hour, or until a skewer comes out clean.
Delicious served with cream, custard or natural yoghurt.