cup diced rhubarb

125 g butter,

softened 3/4 cup toasted pecan nuts,

1 cup caster sugar

roughly chopped

2 eggs

1/2 cup Champion standard grade flour 1 teaspoon vanilla essence

1/2 cup brown sugar

2 cups Champion standard grade flour

1 teaspoon ground ginger

1 teaspoon baking powder

75 g butter, or

Meadow Lea

1 teaspoon baking soda cholesterol free spread,

melted 3/4 cup warm milk

1/2 cup sour cream

whipped cream to serve To make the topping,

combine all ingredients in a bowl. Mix well. To make the cake, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in essence. Sift flour and baking powder. Dissolve baking soda in warm milk. Fold flour, milk and sour cream alternately into creamed mixture. Spoon mixture into a greased 22 cm round cake tin that has had the base lined with baking paper. Spoon topping mixture evenly over cake, then use the palm of one hand to gently press topping onto cake. Bake at 1800 C for I hour or until a skewer inserted in centre of cake comes out clean. Leave in tin for 10 minutes before transferring to a wire rack to cool. If desired, serve with whipped cream.


Plum and Pecan Crust Cake: Substitute 4 stoned, diced firm plums for the rhubarb.


Recent Posts

See All