I love anything Rhubarb and this cake is sooo delicious
Prep Time 15 min
Serves 8 to 10

Ingredients

1 cup caster sugar
1 bunch Rhubarb, trimmed and cut into 15cm pieces
2 eggs
1/2 cup water
1/3 cup brown sugar
1 tsp vanilla essence
1 lemon, rind grated
100g unsalted butter melted
1 cup self-raising flour
2 tbsp milk
Thicked cream to serve

Method

1. Preheat oven 180°C or 160°C fan-forced.
Grease and line a 20cm square cake pan.

2. Place brown sugar and 1/2 cup of water in a small saucepan. Heat on low, stirring, until sugar dissolves. Increase heat to medium and simmer for 8 - 10 minutes without stirring, until golden. Immediately pour into prepared cake pan.. Arrange Rhubarb over caramel.

3. Using an electric mixer, beat eggs, sugar,vanilla essence and rind until pale and creamy.
Add butter and beat until well combined. Fold through flour and milk alternately, beginning and ending with flour. Place spoonfuls of batter over Rhubarb and carefully smooth top. Taking care not to disturb the Rhubarb.

4. Bake for 25 to 30 minutes, until cake springs vackwhen touched. Invert onto a serving plate while still hot.

Serve with whipped cream or ice-cream.

Enjoy

Suzanne

 

[Josephine B]

I never knew there was a recipe competition

I just put my famous cheese pie recipe up . That has to be my ultimate recipe

Suzanne I think I need your famous Cheese Pie recipe.

 

[Suzanne rose]

Suzanne I think I need your famous Cheese Pie recipe.

I will post it

 

[Suzanne rose]

I’m going to tell your wifeee ha ha ha

 

[Suzanne rose]

These are my famous Fetta and Ricotta cheese pies

They are easy to make and so deliciously addictive.

Ingredients

Cheese mixture
500g Australian fetta grated
500g ricotta cheese
2 eggs lightly beaten
Small bunch of fresh mint leaves finely chopped
Pinch of salt

Dough

1kg plain flour
1 1/2 blocks of unsalted butter (375g) melted
1 1/2 cups of warm water maybe a little more
1 small pieces of fresh yeast bit bigger than a 50c piece. ( see notes)
Pinch of salt

1 egg extra for brushing

Method

Preheat oven 180°C / 160°C fan-forced

1. Mix all cheese ingredients together in a large bowl.

2. In a small bowl mix the yeast with the water
In a large bowl add the flour, salt melted butter and stir in water and yeast mixture. Dough should be really sticky and wet.
Kneed Dough for 10 minutes until liquid vanishes and Dough is rollable.

3. Take around 3 tablespoons of dough and roll out on a lightly floured surface to form roughly an 8 cm circle and roughly 1/2 cm thickness . Take around two tablespoons of cheese mixture and place on one side of circle then fold the other side over.

Using a glass press down over the edge of the circle this will close the pie and give a smooth edge.

4. Place on a tray lined with baking paper. Leave gaps to allow for spreading. Lightly brush with beaten egg and bake in oven for around 35 minutes or until light golden brown.

place a tea towel in a large bowl so tea towel hangs over the edge. Place pies on top of towel and cover pies with tea towel.

These are best eaten when straight out of the oven .

Notes

Fresh yeast is available in all continental deli's. Just ask, they keep it behind the counter.

To reheat , just pop into the microwave for 20 seconds at a time

Enjoy
Suzanne

 

[Wombat2u2004]

I’m going to tell your wifeee ha ha ha

I thought it was you!!!!!

 

[Suzanne rose]

I thought it was you!!!!!

 

[Irene Anthony]

These are my famous Fetta and Ricotta cheese pies

They are easy to make and so deliciously addictive.

Ingredients

Cheese mixture
500g Australian fetta grated
500g ricotta cheese
2 eggs lightly beaten
Small bunch of fresh mint leaves finely chopped
Pinch of salt

Dough

1kg plain flour
1 1/2 blocks of unsalted butter (375g) melted
1 1/2 cups of warm water maybe a little more
1 small pieces of fresh yeast bit bigger than a 50c piece. ( see notes)
Pinch of salt

1 egg extra for brushing

Method

Preheat oven 180°C / 160°C fan-forced

1. Mix all cheese ingredients together in a large bowl.

2. In a small bowl mix the yeast with the water
In a large bowl add the flour, salt melted butter and stir in water and yeast mixture. Dough should be really sticky and wet.
Kneed Dough for 10 minutes until liquid vanishes and Dough is rollable.

3. Take around 3 tablespoons of dough and roll out on a lightly floured surface to form roughly an 8 cm circle and roughly 1/2 cm thickness . Take around two tablespoons of cheese mixture and place on one side of circle then fold the other side over.

Using a glass press down over the edge of the circle this will close the pie and give a smooth edge.

4. Place on a tray lined with baking paper. Leave gaps to allow for spreading. Lightly brush with beaten egg and bake in oven for around 35 minutes or until light golden brown.

place a tea towel in a large bowl so tea towel hangs over the edge. Place pies on top of towel and cover pies with tea towel.

These are best eaten when straight out of the oven .

Notes

Fresh yeast is available in all continental deli's. Just ask, they keep it behind the counter.

To reheat , just pop into the microwave for 20 seconds at a time

Enjoy
Suzanne

Thank you

 

[Josephine B]

I will post it.

I will post it

Suzanne thank you.