Name: Rhubarb cake with rosewater syrup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 225 gram butter, at room temperature; 1 1/4 cup firmly packed brown sugar; 2 cup (250g) chopped rhubarb; 3 eggs, at room temperature; 1 cup self-raising flour; 1/2 cup plain flour; 3/4 cup almond meal (ground almonds); 1/3 cup milk; Rosewater syrup; 1/2 cup caster sugar; 2 teaspoon rosewater; pink food colouring, to tirlt

Ingredients

225 gram butter, at room temperature

1 1/4 cup firmly packed brown sugar

2 cup (250g) chopped rhubarb

3 eggs, at room temperature

1 cup self-raising flour

1/2 cup plain flour

3/4 cup almond meal (ground almonds)

1/3 cup milk

Rosewater syrup

1/2 cup caster sugar

2 teaspoon rosewater

pink food colouring, to tirlt

Method

Rhubarb cake with rosewater syrup

1.Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm (base measurement), square cake pan with baking paper, extending paper above edge of pan.

2.Combine 60g of the butter and 1/2 cup of the sugar in a small saucepan over low heat; cook and stir for 2-3 minutes or until smooth. Pour over base of prepared pan. Arrange rhubarb over caramel, pressing lightly.

3.Using an electric mixer, beat remaining butter and sugar in a medium bowl until light and creamy. Add eggs, one by one, beating after each addition. Stir in flours, almond meal and milk. Carefully spread cake mixture over rhubarb. Smooth top.

4.Bake for 1 hour or until a skewer inserted at centre comes out clean (if over-browning, cover with foil). Cool in pan for 10 minutes. Turn out onto a wire rack to cool. Make Rosewater Syrup as recipe directs. Serve cake drizzled with syrup.

Rosewater syrup

5.Combine sugar, rosewater and 2/3 cup water in a small saucepan over low heat; cook and stir until sugar dissolves.

6.Increase heat to moderate; gently boil for 4-5 minutes or until syrup thickens. Remove from heat. Cool. Tint pink.

You can use frozen chopped rhubarb instead of fresh. Replace rhubarb with frozen raspberries or blueberries. Rosewater Syrup: Makes 2/3 cup You can find rosewater in the baking aisle of the supermarket. Try using orange blossom water instead of rosewater; add to taste.
Note

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Ingredients

Method

Rhubarb cake with rosewater syrup

Rosewater syrup

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