By popular request I share this rhubarb cake recipe.
It's from the Australian Women's Weekly More Cakes and Slices cookbook.
60 g butter
1 tsp grated lemon rind
1 1/2 cups brown sugar
1 cup self-raising flour
1 cup plain flour
1 tsp cinnamon
1 cup sour cream
6 cups rhubarb (or 1 bunch if you are buying it)
1/3 cup brown sugar extra
1 tsp cinnamon extra
Wash and trim rhubarb. Throw away the leaves and chop the stems.
Beat butter, sugar and lemon rindi e;ectric mixer until light and fluffy.
Add eggs 1 at a time, beat until just combined.
Stir in sifted flour and cinnamon and sour cream in 2 batches.
Stir in rhubarb.
Put in greased 22cm round cake pan.
Sprinkle extra sugar and cinnamon on the top.
Bake in moderate oven (180/350) for 1 1/2 hours.
If you dont have sour cream you can use yoghurt. The other day I used a rhubarb yogurt and a little bit of milk to make up the amount.
I also dont always put the extra sugar and cinnamon on top, but is nice for a special occassion.
Remember to leave a comment if you would like to go into my weekly prize draw.