This is a recipe for the cake I made when my mother brought me rhubarb from her garden last week. We enjoyed slices of it warmed, with whipped cream.
Rhubarb 'n Lemon Cake
Line small loaf tin with baking paper. Preheat oven to 190C.
3/4 cup sugar
1 1/2 cups SR flour, sifted
1/2 cup milk
zest of 1 lemon
1 cup chopped rhubarb
Melt butter, mix in sugar and lemon zest, then beat in eggs one at a time until well combined. Mix in flour alternately with milk. Stir rhubarb through mixture. Pour into lined loaf tin.
Bake at 190C for 50 minutes. Cool on rack.
You could substitute other fruit for rhubarb if desired, but I loved the tart flavour of the rhubarb and lemon zest combined with the sweetness of the cake. Enjoy!
Do you like baking, or are you more of a savoury type?
What's the ingredient you always find missing from the fridge or pantry when the baking mood strikes you - and any substitution tips?
Third Writers' Platform-Building Campaign
A note also that the Writers' Platform-Building Campaign is on again. Follow the link to sign up before 31st August if you'd like to 'virtually' meet and network with other aspiring writers/bloggers. I'm in!