Raspberry and rhubarb buttermilk cakes

Raspberry and rhubarb buttermilk cakes


If youre short on time but big on flavour, these little raspberry and rhubarb cakes are the perfect solution!

The ingredient of Raspberry and rhubarb buttermilk cakes

  1. 1 1/2 cups self-raising flour
  2. 1/2 teaspoon ground cinnamon
  3. 1/2 cup raw caster sugar
  4. 100g butter, melted, cooled
  5. 1/2 cup buttermilk
  6. 2 eggs, lightly beaten
  7. 1 teaspoon vanilla extract
  8. 1/2 cup frozen raspberries
  9. 2 rhubarb stalks, trimmed, cut into 5mm-thick slices (see note)
  10. 1 1/2 tablespoons raw sugar

The instruction how to make Raspberry and rhubarb buttermilk cakes

  1. Preheat oven to 200u00b0C/180u00b0C fanforced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
  2. Sift 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.
  3. Spoon 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.

Nutritions of Raspberry and rhubarb buttermilk cakes

calories: 190.722 calories
calories: 8.2 grams fat
calories: 4.9 grams saturated fat
calories: 24.7 grams carbohydrates
calories: 3.5 grams protein
calories: 54 milligrams cholesterol
calories: 199 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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