Yum : Rhubarb & Cinnamon Cake

I promise I will bring you a savoury recipe soon, but this cake is so scrumptious.  I came across this recipe when I guided for The Bay of Fires Walk, and we regularly made it for our guests.  They loved, and you will too:

Rhubarb and Cinnamon Cake

• 60g butter – softened
• 380g brown sugar
• 1 egg
• 1 tsp vanilla essence
• 300g plain flour
• 1 tsp bi-carbonate soda
• 1 tsp salt
• 1 tsp cinnamon
• 500g rhubarb – sliced into 2cm pieces
• Rind of 1 lemon
• 250 ml sour cream

• 80 g brown sugar
• 1 tsp cinnamon

Method

• Beat butter with brown sugar
• Add eggs and vanilla
• Stir in sifted flour, soda, salt and cinnamon.  Add rhubarb, rind and sour cream.
• Stir with wooden spoon, then spoon into a buttered and floured 22cm round cake tin (or I use loaf tins).
• Sprinkle with the extra brown sugar and cinnamon
• Bake in a preheated oven at 180c for 50 – 60 minutes.
• Serve with whipped cream and dusted icing sugar.

You won’t be able to stop at one piece! xx