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Barossa Rhubarb & Cinnamon Cake

This perfect afternoon tea cake comes from the hugely popular food blog What Katie Ate via one of our very own stallholders, Michael Wohlstadt from Barossa Heritage Pork.


Katie was at Michael’s Lyndoch property shooting for a Barossa Valley feature for her website and tried this delicious cake (which had been made for him by a friend, Carmel Rosier). Her verdict? Moist, yummy and super easy.



•    60g butter
•    380g brown sugar
•    2 free-range eggs
•    1 teaspoon vanilla
•    300g plain flour
•    1 teaspoon bicarb of soda
•    1 teaspoon cinnamon
•    500g rhubarb cut into 2cm pieces
•    Grated rind of 1 lemon
•    250ml (1 cup) sour cream
For the cake topping:
•    80g brown sugar
•    1 teaspoon cinnamon


1.    Beat butter with brown sugar.
2.    Add eggs & vanilla.
3.    Stir in sifted flour, soda & cinnamon.
4.    Add rhubarb, rind & sour cream.
5.    Stir with wooden spoon.
6.    Spoon into a buttered and baking paper lined 22cm cake tin.
7.    Sprinkle with topping.
8.    Bake in a preheated 180 C oven for 50 to 60 minutes (I find it takes a bit more than 60 mins).


Visit What Katie Ate for this and many more delicious recipes.


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