Rhubarb Cake with Caramel Topping


Preparation: 15 minutes

Cooking:  30 minutes

Serves:  4-6


3 tblspn unsalted butter

1 cups brown sugar

2 eggs

1 tspn vanilla

300g plain flour

1 tspn bicarbonate soda

250g sour light cream

400g roughly chopped rhubarb

2 cups white sugar

3 cups water


Beat butter and brown sugar until well combined.  Add eggs and vanilla.  Beat well.  Beat in combined flour and bicarbonate soda.  Stir in sour cream.  Spoon a little of the mixture into a well greased 24cm ring tin and stud with some of the rhubarb pieces.  Repeat with remaining mixture and rhubarb pieces. Bake at 180C for 25 minutes or until cooked.


 Combine sugar and 2 cups of water in a saucepan and stir over medium heat until the sugar dissolves.  Bring to the boil and cook until mixture turns golden.  Add 1 cup cold water and stir over low heat until smooth and well combined.  Allow to cool slightly.  Serve drizzled over warm cake.