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Cinnamon Rhubarb Cake

Rhubarb cake with cinnamon brown sugar topping
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10
Course: Afternoon Tea, Dessert
Ingredients Method Notes

Ingredients
  

  • 60 gm Butter, room temperature
  • 1 1/2 Cup Brown Sugar
  • 1 tsp Vanilla Essence
  • 1 tsp Lemon rind, grated
  • 2 Eggs
  • 1 Cup Self Raising Flour
  • 1 Cup Plain Flour
  • 1 tsp Cinnamon
  • 1 Cup Sour Cream
  • 300 gm Fresh Rhubarb, cut in 2cm pieces
  • 1/3 Cup Brown Sugar Extra
  • 1 tsp Cinnamon Extra

Method
 

  1. Preheat Oven 170C
  2. Grease and line 23cm round cake tin.
  3. Beat butter, sugar, essence and lemon rind in a mixer approximately 5-10 minutes, scraping down the bowl a few times.
  4. Beat in the eggs one at a time until creamy.
  5. Stir in sifted flours and cinnamon and sour cream in two batches, stir in rhubarb.
  6. Spread the cake batter into the prepared tin.
  7. Sprinkle the cake batter with combined extra brown sugar and cinnamon.
  8. Bake approximately 1 1/4 hours turning the cake at the half way mark.
  9. Cool cake in tin for 10-15 minutes then allow to cool on cake cooler.
  10. Serve cake warm or at room temperature.

Notes

This cake will keep well for 5 days.
It also freezes well.
Serve it with cream, custard or ice cream.