This comes from our King Island issue courtesy of Stephen Russell, Grassy Club.
60 gm butter
380 gm brown sugar
1t sp vanilla
1 tsp bi-carb soda
1 tsp salt
1 ½ tsp cinnamon
rind of ½ lemon
250 ml sour cream
80 gm brown sugar
1 tsp cinnamon
Cream butter & sugar with vanilla in electric mixer, add eggs & whisk to make a light batter.
Combine flour, cinnamon, salt & bi-carb.
Cut rhubarb into 1 cm pieces.
Zest lemon & chop finely.
Add sour cream to egg & sugar batter & mix together.
Add sifted flour mix, rhubarb & lemon rind & fold gently into batter.
Pour into a buttered & floured spring-form cake tin, mix topping together & spread over top of cake.
Bake at 180oC until a skewer comes out dry (about 35-40 mins)