Rhubarb, Hazelnut and Sour Cream Cake

coles.com.au

BrendaP

Canadian/Australian

1 bunch rhubarb, trimmed, cut into 5cm pieces

1 tbs orange juice

1 tbs caster sugar

1 tsp vanilla bean paste

150g butter, softened

¾ cup (165g) brown sugar

2 Coles Australian Free Range Eggs

1 cup (150g) self-raising flour

1 ½ cups (180g) hazelnut meal

½ cup (120g) sour cream

1 tsp ground cinnamon

½ tsp ground cardamom

¼ cup (35g) hazelnuts, toasted, coarsely chopped

Crème fraîche or sour cream, to serve

Note: Ingredients may have been altered from the original.

Directions at coles.com.au

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