60 g soft butter
380g dark brown sugar
1 tsp vanilla extract
300g plain flour
1 tsp sodium bicarbonate
2 tsp ground cinnamon
half tsp ground nutmeg
half tsp ground allspice
1 cup (300 ml) sour cream
grated rind 1 lemon
500 g rhubarb, cut into 2 to 3 cm pieces,
OR 250g rhubarb and 250g chopped apples
80g dark brown sugar, extra
1 tsp ground cinnamon, extra.
thick cream to serve
Mix butter and sugar in processor until blended.
Add eggs one at a time, mixing well between additions
Add vanilla extract and mix well
Sift flour, spices and sodium bicarbonate together. Fold into egg mixture alternatively with combined sour cream and lemon rind.
Fold in rhubarb (and apple) using a wooden spoon
Spoon mixture in a 23 cm springform pan lined with baking paper bottom and sides
(I used a baking pan the size of a lamington pan, but deeper)
Sprinkle extra brown sugar and cinnamon on top.
Bake at 175c for about 1 hour 45 minutes, or until cooked when tested with a skewer
(the larger the pan, the less time it takes- my pan is done in an hour and a half)
Cool in pan.
Tested by those attending a Cooma lace afternoon and voted tops.