BAROSSA RHUBARB CAKE

This cake is the bomb.

A while ago 2 dear friends in Castlemaine made claims to be the originators of this recipe but after digging around I discovered the real source. With thanks to Katie Quinn Davies, I’m now able to claim this as my own. Oh and be careful who you share this with, you’ll coming back for seconds, third & fourths.

Ingredients

60g butter
380g brown sugar
2 free-range eggs
1 tsp vanilla
300g plain flour
1 tsp bicarb of soda
1 tsp cinnamon
500g rhubarb cut into 2cm pieces
Grated rind of 1 lemon
250ml (1 cup) sour cream

Cake Topping

80g brown sugar
1 tsp cinnamon

Method

Beat butter with brown sugar. Add eggs & vanilla. Stir in sifted flour, soda & cinnamon. Add rhubarb, rind & sour cream. Stir with wooden spoon.

Spoon into a buttered and baking paper lined 22cm cake tin.

Sprinkle with topping.

Bake in a preheated 180 C oven for 50 to 60 minutes (I find it takes a bit more than 60 mins).