This is one of the easiest cakes to make. Because the rhubarb is used raw and releases its liquid into the batter as the cake cooks, the finished result is also an ideal dessert that can be spooned out, instead of sliced into wedges.  The rhubarb pieces make the batter lumpy as it goes into the tin or ovenproof dish.

Butter & breadcrumbs
500g rhubarb, sliced into 2 cm pieces
65g butter
380g brown sugar
2 eggs
1 tsp vanilla
2 tsp dry cinnamon
Grated rind of 1 lemon
300g plain flour
1 tsp bicarb soda
1 tsp salt 250ml sour cream

Butter a 22cm springform  tin or an ovenproof dish. Sprinkle the buttered surface with breadcrumbs then shake out any loose crumbs.

Beat the butter & 300g of sugar together till fluffy. Add the eggs & vanilla.

Sift together the flour, bicarb soda, salt & 1 tsp cinnamon & stir into the egg mixture with the lemon rind.

Stir in the rhubarb & sour cream.

Put the mixture in the prepared tin, sprinkle with the remaining 80g sugar and the other tsp cinnamon & bake for 50 – 60 min at 180C. Check with skewer. If it comes out clean, the cake is cooked.

Serve warm with whipped cream.

(dessert – Bridges week August 2010)







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