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Photo of Warm rhubarb cake by WW

Warm rhubarb cake

8
Points®
Total Time
1 hr
Prep
10 min
Cook
50 min
Serves
12
Difficulty
Moderate
This ruby studded cake with creamy vanilla ice cream is the perfect ending to a mid-winter dinner.

Ingredients

Oil spray

1 x 3 second spray(s)

Reduced fat oil spread

125 g

Skim milk

1 cup(s), (250ml)

Vanilla bean paste

1 tsp

Brown sugar

½ cup(s), (110g)

Egg(s)

2 medium

White self-raising flour

1½ cup(s), (225g)

Plain flour

½ cup(s), (75g)

Rhubarb

250 g, trimmed, washed, cut into 1cm pieces

Raw sugar

2 tbs

Instructions

  1. Preheat oven to 180°C. Lightly spray a 22cm-round springform pan with oil and line the base and side with baking paper.
  2. Place the spread, milk and vanilla in a large saucepan over medium-high heat. Cook, stirring, for 2 minutes or until spread has melted. Remove from heat. Whisk in the brown sugar until dissolved. Whisk in the eggs until combined. Stir in the combined flour until just combined. Fold through half the rhubarb.
  3. Pour the mixture into the prepared pan. Top with the remaining rhubarb and sprinkle over the raw sugar. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in the tin. Transfer to a serving plate.

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