- 60 grams Butter
- 1 tsp Finely grated lemon rind
- 300 grams brown sugar
- 2 eggs
- 150 grams self-raising flour
- 150 grams plain flour
- 1 teaspoon ground cinnamon
- 240 grams sour cream
- 500 grams fresh rhubarb, trimmed and chopped coarsley
- 75 grams brown sugar, extra
- 1 teaspoon ground cinnamon, extra
1h 10minPreparation 10minBaking/Cooking
Recipe is created for
Preheat oven to 180degress. Grease a 23cm round springform tin. Line with baking paper.
Beat butter, sugar and eggs 45secs/SP 4.5 or until light and fluffy. Mixture may curdle.
Add flours and cinnamon, sour cream and mix until combined. 30 secs/Sp4.5.
Add chopped rhubarb and mix "Dough mode" 30 secs.
Spread mixture into prepared tin.
Sprinkle top with extra brown sugar and cinnamon.
Bake in preheated oven for 1 hour. Stand in pan for 5 mins before turning onto wire rack to cool.
Serve warm or cold with cream and/or icecream.
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