Rhubarb Sour Cream Cake. 2) add eggs and vanilla essence. You should be left with about 225g rhubarb.
Using a large metal spoon, gently fold in sour cream and. Add to creamed mixture alternately with sour cream. With a mixer, cream together the butter and sugar until creamy.
Toss with 3 tbsp caster sugar in a roasting tin, spread out in an even layer, then cover with foil and roast for 15 minutes. Beat remaining caster sugar, butter and vanilla until light and fluffy. Gently fold in rhubarb until evenly distributed.
Add the sour cream and vanilla and beat to combine. With a mixer, cream together the butter and sugar until creamy. Combine flour, baking soda and salt;
With mixer on low, add the. Cream butter and sugar until fluffy. You should be left with about 225g rhubarb.
Cut any thicker stalks lengthways, so the pieces are an even size. 4) add chopped rhubarb, lemon rind and sour cream. Add sifted flour, baking soda and salt and mix until combined.
Mix the sugar with the flour, stir into the rhubarb and set aside for 15 minutes or so, stirring now and then, until the flour and sugar. 1) beat butter and sugar together. 1/3 cup light brown sugar.
