Ingredients:

60 g butter, softened

1 1/2 cups (300 g) brown sugar

1 teaspoon vanilla

1 teaspoon finely grated lemon zest

2 eggs

1 cup (150 g) plain flour

1 cup (150 g) self-raising flour

1 teaspoon cinnamon

300 g carton sour cream

350 g trimmed rhubarb, cut into 2cm lengths

1/4 cup (55 g) brown sugar, extra

1 teaspoon cinnamon, extra

custard or cream, to serve

Directions:

1. Preheat oven to 160°C.Lightly grease a 24cm springform pan. Line base and sides with paper, extending paper 3 cm above top of pan.

2. Beat butter, sugar, vanilla and zest with an electric mixer until well combined. Add eggs one at a time, beating well after each addition. Fold in sifted dry ingredients and cream in two batches. Fold in rhubarb.

3. Spread mixture into prepared pan and sprinkle evenly with combined extra sugar and cinnamon. Cook for about 1 hour 15 minutes, or until cooked when tested with a skewer.

4. Cover top with foil if sugar starts to over brown. Remove cake from pan and cool on wire rack. Cake is delicious served warm or cold with custard or cream.

Bon Appetit!