If you’re short on time but big on flavour, these little raspberry and rhubarb cakes are the perfect solution!
Ingredients
- 1 1/2 cups self-raising flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup raw caster sugar
- 100g butter, melted, cooled
- 1/2 cup buttermilk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup frozen raspberries
- 2 rhubarb stalks, trimmed, cut into 5mm-thick slices (see note)
- 1 1/2 tablespoons raw sugar
Method
- Step 1Preheat oven to 200°C/180°C fanforced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
- Step 2Sift flour and 1/4 teaspoon cinnamon into a bowl. Add sugar. Stir to combine. Make a well in centre. Add butter, buttermilk, egg and vanilla. Using a large metal spoon, stir gently to combine. Fold through raspberries and rhubarb.
- Step 3Spoon mixture into prepared pan holes. Combine raw sugar and remaining cinnamon in a bowl. Sprinkle over mixture. Bake for 12 to 15 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
Nutrition
798 kj
Energy
8.2g
Fat Total
4.9g
Saturated Fat
1.5g
Fibre
3.5g
Protein
54mg
Cholesterol
199mg
Sodium
24.7g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 1/2 cup chopped rhubarb, or you could use 1 small granny smith apple, peeled, chopped, instead.
- Author: Claire Brookman
- Image credit: Sue Ferris
- Publication: Super Food Ideas
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