RHUBARB AND CINNAMON TEA CAKE


Ingredients

2 EGGS
1 TEAS. BICARB SODA
125 GRM SOFTENED BUTTER
1 TEAS. CINNAMON
250 GRM BROWN SUGAR
475 GRM PEELED & CHOPPED RHUBARB
1 TEAS. VANILLA ESSENCE
ZEST OF ONE LEMON
300 GRM PLAIN FLOUR
250 ML SOUR CREAM

BAKE IN LINED AND BUTTERED 24 CM ROUND TIN OR A BABA TIN. PREHEAT OVEN TO 160 C.

Method

BEAT BUTTER AND SUGAR UNTIL LIGHT AND CREAMY, ADD EGGS, VANILLA ESSENCE. ADD FLOUR, CARB SODA, ZEST AND CINNAMON. MIX WELL. FOLD IN THE SOUR CREAM AND RHUBARB.

BAKE FOR 40-45 MINS. THIS CAKE PREFERS TO BE PARTIALLY COOLED IN THE TIN. THIS IS A DELICIOUS TEA CAKE WHICH LOOKS LOVELY DUSTED WITH ICING SUGAR. YOU CAN ALSO USE THIS AS A PUDDING WITH ICE CREAM AND CREAM.