Name: Rhubarb And Hazelnut Cake
Yield: 4 servings
Ingredients: 3 tbsp self-rising flour; 1 cup granulated sugar; 1 cup toasted hazelnuts, coarsely chopped; 1 cup buttermilk; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 None egg; 5.25 oz rhubarb, trimmed, cut into 1/3 inch pieces; None None Cream Cheese Frosting; 8.75 oz cream cheese, at room temperature; 1/2 cup powdered sugar, sifted; 1 tbsp lemon juice

Servings: 4 persons

3 tbsp self-rising flour
1 cup granulated sugar
1 cup toasted hazelnuts, coarsely chopped
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 None egg
5.25 oz rhubarb, trimmed, cut into 1/3 inch pieces
None None Cream Cheese Frosting
8.75 oz cream cheese, at room temperature
1/2 cup powdered sugar, sifted
1 tbsp lemon juice

1
Preheat oven to 325u00b0F. Grease and line an 8x4 inch loaf pan with parchment paper.
2
Sift flour into a large bowl. Add sugar and 1/2 cup hazelnuts. Whisk together buttermilk, oil, vanilla and egg then add to dry ingredients. Stir until well combined. Fold in rhubarb. Transfer to prepared pan, smooth surface and bake for 45-50 mins, or until a skewer inserted in the center comes out clean. Let cool for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the cream cheese frosting, beat cream cheese, powdered sugar and lemon juice until smooth and creamy. Spread over cooled cake then sprinkle with remaining hazelnuts. Slice and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rhubarb And Hazelnut Cake

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