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Stephanie Alexander’s rhubarb and cinnamon cake

(Happy birthday Claire)

I made this cake recently for my sister’s birthday and it was a big hit with the family. We love rhubarb, it’s tart, sweet and tangy all at the same time and there are so many delicious ways to use it.

This recipe is very easy to follow. The finished product is moist with soft pockets of cooked rhubarb and a crunchy sugar topping. An excellent pudding served hot with vanilla ice cream.

60g unsalted butter
300g plain flour
380g brown sugar
2 eggs
A few drops of vanilla essence
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
Grated zest of 1 lemon
1 cup of crème fraîche, sour cream or greek yogurt
400g rhubarb cut into 1cm pieces

1/4 cup brown sugar
1 teaspoon ground cinnamon

Start by preheating the oven to 180°C, and greasing + lining a 24cm round tin.

In a bowl, cream the butter with sugar and add your eggs and vanilla. Then sift the flour, salt, bicarb soda and cinnamon into the bowl and mix until well combined (this can all be done in a food processor, but I just used a wooden spoon).

Stir through lemon zest and crème fraîche/sour cream/yoghurt, and then pieces of rhubarb.

Once mixture is well combined, scrape into your greased and lined cake tin. Mix topping ingredients together and sprinkle evenly over surface of cake.

Bake for 1 1/4 hours or until a skewer inserted comes out clean. Be sure not to get over eager and open the oven door too early, or the centre of your cake will sink.

Enjoy x

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