From Nana’s Kitchen
I started this blog because I wanted to inspire myself and others, to bake or cook. In April, I said, once a week I shall be taking time off my blog, to cook or bake from somebody else’s blog. This week I baked a Rhubarb Cake from a lovely lady I ‘met ” on the WordPress platform.
I really enjoyed eating the cake from Nana’s Kitchen. It was awesome. For the original recipe, please click here. I hope you’ll enjoy this cake the way I did.
Spread the mixture evenly, into the prepared pan (tin). Arrange rhubarb, evenly, on top of the mixture, then sprinkle, evenly, with the topping. Bake for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean.
Original recipe from Nana’s Kitchen
Preparation time: 20 minutes; Baking time: 45 minutes Serves: 4-6
For the cake:
- 160g (1¼ cups, 60z) all-purpose flour
- 1 teaspoon baking powder
- 100g (3½oz, 1 stick) unsalted butter, room temperature
- 100g (3½oz, ⅓ cup + 1tbsp) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 60ml (¼ cup) buttermilk
- 150g (1 cup) chopped rhubarb
- ¼ cup brown sugar loosely packed
- 30g (3 tablespoons) chopped nuts (I used pecans)
- 30g (3 tablespoons) golden sultanas
- ½ teaspoon cinnamon
- 20g (2 tablespoons) butter, melted
- To make topping: In bowl, combine brown sugar, chopped nuts, sultanas and cinnamon. Using fork, stir in butter until crumbly; set aside
- Preheat oven to 350F (175C). Grease a 23cm (9”) round pan (tin) preferably with shortening and then dust with some flour. Sift the flour and baking powder, set a side.
- Beat butter, sugar and vanilla, until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Fold in the flour and buttermilk until just combined. Spread the mixture evenly, into the prepared pan (tin). Arrange rhubarb, evenly, on top of the mixture, then sprinkle, evenly, with the topping. Bake for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean.
- Let stand for at least 5 minutes before transferring on wire rack to cool.
- **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
- Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (175°C) for 45 minutes.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale