Soft luscious flavorsome dessert best served with Greek Yoghurt
Ingredients
160 g | Butter, . |
350 g | Brown sugar, . |
2 | Eggs, . |
500 g | Rhubarb, sliced 2 cm pieces (Main) |
1 | Lemon, rind & Juice |
1 tsp | Vanilla essence/extract, . |
300 g | Standard flour, sifted |
1 tsp | Baking soda, . |
1 tsp | Salt, . |
1 tsp | Ground cinnamon, . |
250 ml | Sour cream, . |
50 g | Brown sugar, top |
1 tsp | Ground cinnamon, top |
Directions
- Ore heat oven to 180 C. Beat butter and brown sugar until creamy. Add eggs 1 at a time beating well after each addition. Stir in vanilla then the sifted flour, baking soda, salt and cinnamon. Fold in sour cream and rhubarb, lemon juice and rind into a 22cm greased and lined round cake tin. Sprinkle with a brown sugar(50g) and cinnamon (1Tsp) and bake 50-60 minutes