RHUBARB CAKE

Angela Espley serves this warm with custard or cream as a pudding or cold as a cake with yoghurt.

125 g butter
280 g brown sugar
2 eggs
1 teaspoon of vanilla essence
grated rind of 1 lemon
300 g self raising flour
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup demerara sugar
1tablespoon melted butter
500 g raw rhubarb, finely chopped
250 g sour cream

Cream butter and sugar. Add eggs, vanilla essence and lemon rind. Add dry ingredients, then rhubarb, then sour cream. Pour into a greased and floured cake tin. Top with demerara sugar, cinnamon and melted butter. Bake at 180° C for one hour, covering the cake with tinfoil if it is starting to brown too much. Serve while warm.

Recipe courtesy, NZ Gardener Garden Diary