Rhubarb cake

This delicious cake can also be served as a special desert.

Rhubarb cake


Serves 15

1½ cups brown sugar
120g margarine
1 egg
1 cup milk
1 tsp baking soda
1 tsp vanilla essence
1½ cups finely chopped rhubarb
2 cups flour

¾ cup brown sugar
1½ tsp cinnamon


Preheat oven to 180°C.
Lightly spray a 20 cm diameter cake tin with vegetable spray and line with baking paper.
Beat sugar and margarine until creamy. Add egg and mix.
Dissolve baking soda in milk, add vanilla essence then add to mixture.
Sift flour and stir into the rhubarb mixture.
Pour into prepared tin.
Sprinkle topping mixture over.
Bake in preheated oven for 40-50 minutes or until a skewer comes out clean.
Remove from oven, cool for 5 minutes before removing from tin.
Dust with icing sugar just before serving.

Nutrition Information Panel

Per Serving [15 Serves]
Energy 911kj
Protein 3.0g
Total fat 4.9g
- saturated fat 1.1g
Carbohydrates 39g
- sugars 27.4g
Fibre 1.0g
Sodium 110mg

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