top of page
< Back

Rhubarb, Walnut and Caramel Cake

Smooth Operator

Rhubarb, Walnut and Caramel Cake

Ingredients

  • 3 eggs

  • 180 g brown sugar

  • a pinch of salt

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 240 g flour

  • 100 g ground walnuts

  • 2 tsp baking powder

  • 200 g milk

  • 500 g rhubarb, washed and sliced in 1cm pieces

  • 60 g walnuts, roughly chopped

  • 4 tbsp The Smooth Operator - Cinnamon Caramel Sauce

Method

  1. Line a 26cm cake tin.

  2. Preheat oven to 180°C.

  3. Beat the whole eggs, sugar, salt and vanilla extract until pale and creamy.

  4. Mix together, the flour, walnuts, cinnamon and baking powder.

  5. Stir the flour mixture and whipped cream into the egg mixture briefly.

  6. Fold in, half of the rhubarb.

  7. Pour the mixture into the springform pan.

  8. Spread the remaining rhubarb on top.

  9. Sprinkle the nuts on top.

  10. Drizzle with the cinnamon caramel sauce.

  11. Bake in preheated oven at 180° C for about 60 minutes.

  12. Leave to cool.

  13. Serve with fresh cream and extra caramel!

bottom of page