Ingredients
60g butter
1 teaspoon grated lemon rind
1½ cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
1 cup plain flour
1 teaspoon ground cinnamon
1 cup sour cream or yogurt
6 cups rhubarb, trimmed and chopped coarsely
1/3 cups brown sugar extra
1 teaspoon cinnamon extra
Method
Pre-heat oven to moderate (180°C).
Grease deep 23cm round tin line base with baking paper.
Beat butter, sugar and eggs until light and fluffy.
Stir in sifted flours and cinnamon with cream in two batches.
Stir in rhubarb.
Spread cake mixture into prepared tin.
Sprinkle with combined extra sugar and cinnamon.
Bake in moderate (180°C) oven for 1½ hours.
Stand 5 minutes before turning onto rack to cool.
Author
Jo Douglas
Hurstbridge