Margaret’s Best Ever Rhubarb Cake

• 60g butter
• 1 tsp lemon rind
• 1.5 cups brown sugar
• 2 eggs
• 150g self raising flour
• 150g plain flour
• 1 tsp cinnamon
• 1 cup sour cream
• 500g chopped rhubarb

Beat the butter, lemon rind and brown sugar together until creamy.

Add eggs and beat well. Fold in the flour, cream and last fold through the chopped rhubarb.

Place in a lined round cake tin, preferably a springform.

Top cake with a combination of 1/3 cup brown sugar and 1 tsp cinnamon.

ow the cake to cool in the tin for 10 minutes then turn out, cool completely and cut into pieces.

AGA cooking: Bake in the Baking Oven for about 45 minutes or until firm.

Conventional cooking: Bake in a moderate oven until firm.

Margaret’s tip!
Be sure not to pre cook the rhubarb. Fresh or frozen works perfectly, in fact Margaret often prefers frozen!

Recipe by Margaret Dargan.