Sugar-crusted rhubarb cake
This rhubarb cake is light and citrus-y with a delightful texture, thanks to the addition of sour cream. Serve with a dollop of cream.
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Ingredients
- 100 grams unsalted butter, at room temperature
- 1 1/2 cup (330g) firmly packed brown sugar, plus 1/4 cup (55g) extra
- 2 eggs, at room temperature
- 1 teaspoon vanilla essence
- 2 cups (300g) plain flour, sifted
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 500 grams trimmed rhubarb, cut into 1 cm pieces
- 1 cup (240g) sour cream
- 2 teaspoons finely grated lemon rind
- thick cream, to serve
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