Name: Sugar-crusted rhubarb cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 10
Ingredients: 100 gram unsalted butter, at room temperature; 1 1/2 cup (330g) firmly packed brown sugar, plus 1/4 cup (55g) extra; 2 eggs, at room temperature; 1 teaspoon vanilla essence; 2 cup (300g) plain flour, sifted; 1 teaspoon bicarbonate of soda; 2 teaspoon ground cinnamon; 500 gram trimmed rhubarb, cut into 1 cm pieces; 1 cup (240g) sour cream; 2 teaspoon finely grated lemon rind; thick cream, to serve

Sugar-crusted rhubarb cake

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Serves 10

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

100 gram unsalted butter, at room temperature

1 1/2 cup (330g) firmly packed brown sugar, plus 1/4 cup (55g) extra

2 eggs, at room temperature

1 teaspoon vanilla essence

2 cup (300g) plain flour, sifted

1 teaspoon bicarbonate of soda

2 teaspoon ground cinnamon

500 gram trimmed rhubarb, cut into 1 cm pieces

1 cup (240g) sour cream

2 teaspoon finely grated lemon rind

thick cream, to serve

Method

1. Preheat oven to 180°C or 160°C fan. Grease a 22cm springform cake pan. Line base and sides with baking paper, extending 5cm above rim.

2.Place butter, sugar, eggs and vanilla in a food processor and process until smooth. Transfer to a bowl. Add flour, bicarbonate of soda and half of cinnamon, and stir until combined. Gently fold in rhubarb, sour cream and lemon rind. Spoon into prepared pan and smooth surface.

3.Combine extra sugar and remaining cinnamon. Sprinkle over cake. Bake, covering top of cake loosely with foil if topping starts to burn, for 1 hr 10 mins, until a skewer inserted comes out clean. Stand cake in pan for 5 mins. Transfer to a wire rack to cool slightly. Serve with cream.

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