RECIPE: Rhubarb and cinnamon cake

Ingredients

60g butter

380g brown sugar

2 eggs

1 tsp vanilla bean paste

300g flour

1 tsp bicarb soda

1 tsp cinnamon

500g rhubarb chopped into 2cm pieces

Grated rind of 1 lemon

250ml sour cream

Method

1. Beat butter and brown sugar well until fluffy.

2. Add eggs and vanilla and beat well.

3. Stir in sifted flour, soda and cinnamon.

4. Fold in rhubarb, rind and sour cream.

5. Spoon the mixture into a greased and floured 21cm springform tin.

6. Sprinkle the top with a mixture of 80g brown sugar and 1 tsp cinnamon.

7. Bake at 180C for 50 to 60 minutes or until the skewer is dry.