Raspberry And Rhubarb Buttermilk Cakes

If youre sharp roughly speaking time but big more or less flavour, these little raspberry and rhubarb cakes are the pure unquestionable solution!

The ingredient of Raspberry And Rhubarb Buttermilk Cakes

• 1 1 2 cups self raising flour
• 1 2 tsp field cinnamon
• 1 2 cup raw caster sugar
• 100g butter melted cooled
• 1 2 cup buttermilk
• 2 eggs lightly beaten
• 1 tsp vanilla extract
• 1 2 cup frozen raspberries
• 2 rhubarb stalks trimmed cut into 5mm thick slices see note
• 1 1 2 tbsp 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 build up sugar toss around to combine make a well in centre increase be credited with butter buttermilk egg and vanilla using a large metal spoon raise a fuss gently to combine fold through raspberries and rhubarb
• spoon join up into prepared pan holes append raw sugar and long lasting cinnamon in a bowl sprinkle exceeding 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 calories
calories: 8 2 grams fat
calories: 4 9 grams saturated fat
calories: 24 7 grams carbohydrates
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calories: n a
calories: 3 5 grams protein
calories: 54 milligrams cholesterol
calories: 199 milligrams sodium
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calories: nutritioninformation