Barossa Rhubarb Cake

 Barossa Rhubarb Cake

A while ago 2 dear friends in Castlemaine made claims to be the originators of this recipe but after digging around I discovered the real source. With thanks to Katie Quinn Davies, I’m now able to claim this as my own. Oh and be careful who you share this with, you’ll coming back for seconds, third & fourths.


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  • 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 the butter with the brown sugar.

    Add the 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).