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 2 cups self raising flour
- 1 2 teaspoon ground cinnamon
- 1 2 cup raw caster sugar
- 100g butter melted cooled
- 1 2 cup buttermilk
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 2 cup frozen raspberries
- 2 rhubarb stalks trimmed cut into 5mm thick slices see note
- 1 1 2 tablespoons raw sugar
The Instruction of raspberry and rhubarb buttermilk cakes
- preheat oven to 200u00b0c 180u00b0c fanforced grease a 12 hole 1 3 cup capacity muffin pan
- 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
- 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 caloriescalories: 8 2 grams fat
calories: 4 9 grams saturated fat
calories: 24 7 grams carbohydrates
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calories: 3 5 grams protein
calories: 54 milligrams cholesterol
calories: 199 milligrams sodium
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