Ingredients Jump to Instructions ↓

  1. 160g butter

  2. 350g brown sugar

  3. 2 eggs

  4. 500g rhubarb, sliced into 2cm pieces

  5. finely grated rind of 1/2 orange

  6. 1 teaspoon vanilla essence

  7. 300g flour

  8. 1 teaspoon baking soda

  9. 1 teaspoon salt

  10. 1 teaspoon cinnamon

  11. 250ml sour cream

  12. brown sugar and cinnamon for top

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C Beat butter and brown sugar until creamy. Add eggs one at a time beating well after each addition. Stir vanilla then the sifted flour, baking soda, salt and cinnamon. Gently fold in sour cream. Pour half the batter into a greased and lined 22cm round cake tin and then top with rhubarb and orange rind. Cover with remaining batter.

  2. Sprinkle mixed brown sugar and cinnamon over the top. Bake for 50-60minutes


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