Rhubarb cake

Ingredients:

• 350g trimmed rhubarb, cut into 2cm lengths
• 60g butter, softened
• 1 cup  brown sugar
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 2 eggs
• 1 cup plain flour or wholemeal flour
• 1 cup self-raising flour
• 1 tsp ground cinnamon
• 300ml sour cream

Method:

Preheat the oven to 160°C and lightly grease a round 24cm springform pan, lining the base and sides with baking paper.

Using an electric mixer, beat the butter, sugar, vanilla and zest until well combined.  Add the eggs, one at a time, beating well after each addition. 

In two batches, fold in the sifted plain flour, self-raising flour and ground cinnamon. 

Spread the batter into your prepared pan and sprinkle evenly with the rhubarb, pressing the pieces into the batter.

Cook for around 1 hour 15 minutes, testing with a skewer for perfect baking. Enjoy! 

Joanna’s tip: It’s delicious served with coconut yoghurt!