RHUBARB BUTTERMILK CAKE

This simple cake recipe is a great one to save for impromptu parties or unexpected guests as it is simple to prepare and versatile with the oncoming summer fruits.

Serves 8-10

125g butter, softened

2 cups plain flour

¼ tsp salt

½ tsp baking soda

1 cup buttermilk or 2/3 cup milk and ¼ cup plain yoghurt

1 tsp vanilla extract

1 orange, zest

1 cup sugar

2 eggs (medium)

2 cups rhubarb, sliced into thinnish bite sized pieces

¼ tsp ground ginger mixed with ¼ cup sugar

Method

Preheat oven to 180C

Butter 18-by 25 cm baking dish; set aside.

Sieve together the flour, baking soda and salt and set aside.

Put the buttermilk, orange zest and vanilla together and mix to combine.

In a medium bowl cream together the softened butter and sugar until pale and fluffy.

Add the eggs one at a time and then lightly fold through the flour and buttermilk mixtures, ending with flour.

Stir in the rhubarb and lightly combine.

Pour into the prepared tin, sprinkle with the ginger sugar mixture and bake for about 30-35 minutes or until a skewer comes out clean.

Cool on wire rack and enjoy!