Rhubarb and cinnamon cake.

This is a very delicious cake, makes a lovely big cake,one you can be proud of, just like a slice of cake you would buy in a cafe for about 4.50 a slice, i have made it twice and both times it turned out perfect.

serves 10

50grms butter or margerine.

One and a quarter cups of firmly packed Brown sugar.

1/3 cup of sour cream.

1 Tsp vanilla essence or extract.

1 Tbsp milk.

2 eggs.

1 and three quarters cups flour, sifted,white flour.

Half a tsp of baking soda.

1 tsp cinnamon.

300grms (3 large stalks of rhubarb) cut into 1cm pieces.

TOPPING

2 tbsp raw sugar

1/4 tsp cinnamon

Heat oven to 160 c. Grease and lightly dust with flour a 20cm springform cake tin.

Place butter, sugar, and vanilla in a bowl, and beat with electric mixer until pale.

Beat in sour cream and milk,then beat in eggs one at a time, stir in the dry ingredients and rhubarb.

Spoon mixture into prepared cake tin and sprinkle with the topping ingredients mixed together.

Bake for one hour 15 mins or until skewer inserted into cake comes out moist and but clean.

Cool in tin for 15 mins before removing onto wire rack to cool completely.

NEVER eat this cake hot, as the rhubarb will taste very sour, but wait and it is beautiful,believe me this is the best cake ever..