Rhubarb Cake with Caramel Topping

 

Preparation: 15 minutes

Cooking:  30 minutes

Serves:  4-6

 

3 tblspn unsalted butter

1 ½ 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 180°C 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.