Warm rhubarb cake
8
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 12 • Difficulty: Easy
This ruby studded cake with creamy vanilla ice cream is the perfect ending to a mid-winter dinner.
Ingredients
Oil spray
1 x 3 second spray(s)
Reduced fat oil spread
125 g
Skim milk
1 cup(s), (250ml)
Vanilla bean paste
1 tsp
Brown sugar
½ cup(s), (110g)
Egg(s)
2 medium
White self-raising flour
1½ cup(s), (225g)
Plain flour
½ cup(s), (75g)
Rhubarb
250 g, trimmed, washed, cut into 1cm pieces
Raw sugar
2 tbs
Instructions
1
Preheat oven to 180°C. Lightly spray a 22cm-round springform pan with oil and line the base and side with baking paper.
2
Place the spread, milk and vanilla in a large saucepan over medium-high heat. Cook, stirring, for 2 minutes or until spread has melted. Remove from heat. Whisk in the brown sugar until dissolved. Whisk in the eggs until combined. Stir in the combined flour until just combined. Fold through half the rhubarb.
3
Pour the mixture into the prepared pan. Top with the remaining rhubarb and sprinkle over the raw sugar. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in the tin. Transfer to a serving plate.
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