ILB's Rhubarb Cinnamon Cake

[judydawn]

ILB's Rhubarb Cinnamon Cake
1 bunch fresh rhubarb (approx 500g)
60g butter, softened
1 tspn vanilla essence
350g firmly packed brown sugar (you'll need this amount to balance out the sourness of the rhubarb)
2 eggs
300g sour cream
300g plain flour
1 tspn bicarb of soda
1 tspn ground cinnamon

50g firmly packed brown sugar - extra
1 tspn ground cinnamon - extra

Pre-heat oven to moderate 180^oC/350^oF.
Grease a deep 22cm round cake pan, line base with baking paper.
Cut rhubarb into 2cm pieces.
Add butter, essence, sugar and eggs to bowl and mix on speed 4 for 30 seconds.
Add sour cream and combine on speed 3 for 10-20 seconds until just combined.
Add flour, soda and cinnamon, mix on speed 4 for 30 seconds.
Using your spatula, add rbubarb and mix on Reverse, speed 4 for 1 minute or until combined.
Spread mixture into prepared pan, sprinkle with combined extra sugar and cinnamon.
Bake in oven for about 1 hour and 20 minutes (may need a little longer...last time took 1.5 hours).
Stand cake in pan for 5 minutes.  Turn onto wire rack to cool.

Serve with yoghurt, ice-cream or cream. (Highly recommend the King Island Honey & Cinnamon Yoghurt to go with this)

Suitable to freeze.

This was voted "The Best Cake I've Ever Had" at work recently.
Photo to come when I get my computer back...

Members' comments
Chelsea - I made this today and it is divine.  Thanks ILB  I used a mix of sour cream and cream (mainly sour cream) and 380g of rhubarb.  It is so moist and delish!

Cookie1 - I agree with you Chelsea. So moist and moorish. I actually used natural yoghurt in mine rather than sour cream and it is really lovely. The rhubarb isn't over powering at all.

CC - I used a fan oven of 160c and it did cook in 1 hour 20 minutes. Changed the topping and used Demerara sugar instead of soft brown.

cecilia - We loved this cake.  I was surprised that we couldn't really taste the rhubarb.  Beautiful overall sweetness.

uplatette - WOW - made this cake today and it was awesome. Such an unusual texture and flavour is amazing - will be doing this one again !!!

[achookwoman]

JD, is this really 600g. of butter ?

[I Love Bimby!]

Thanks JD 

Just taking a naughty peak....

Sorry the butter should be 60g not 600g  my fault.

[Thermomixer]

Thanks ILB - great little recipe - but I think that the little tub of King Island Cinnamon and Honey yoghurt would cost more then the cake    Haven't bought any for a long time - nearly died when MrsT told me how much it cost.  Almost as much as a bottle of wine from BB. 

[cookie1]

I wonder if you could blitz the rhubarb in the TMX? The slice I made the other day had the rhubarb blitzed. Have been too slack to post the recipe.

[I Love Bimby!]

Yes, just about Thermomixer! I gasped at the price and thought the same too when I brought it. But I was rushed for time and not much on offer at the supermarket... and too early to have their shelves re-stocked too. 

You probably could blitz it Cookie. No reason not to. But figured it wouldn't take much more time to slice than to cut roughly and blitz anyway. 

[Chelsea (Thermie Groupie)]

I made this today and it is divine.  Thanks ILB!!! 

[cookie1]

I agree with you Chelsea. So moist and moorish. I actually used natural yoghurt in mine rather than sour cream and it is really lovely. The rhubarb isn't over powering at all.

[Chelsea (Thermie Groupie)]

You inspired me to cook this yesterday Cookie when I read your comments in the other thread.  I used a mix of sour cream and cream (mainly sour cream) and 380g of rhubarb.  It is so moist and delish!  I think I will have to take some over to our neighbours so i don't eat it all!!!

[Very Happy Jan]

OK. You have all convinced me to make this cake. Will have to try & get some rhubarb and make it this weekend.

[I Love Bimby!]

if you were closer VHJ I'd give you some that I picked yesterday... 

[Very Happy Jan]

That would have been fantastic ILB. Oh well (sigh) Thanks for the thought

[cookie1]

VHJ, I know a place that you MAY be able to get some. I think DH is going up to the farm (Hillside) one day next week and I'll ask him to see if they have some.  That's where most of mine has come from. If he can I'll let you know and drop it round.

[Very Happy Jan]

Oh Cookie that would be fantastic. I couldn't get any at the local shops so thought I would have to wait until I got to spud shed again. Really want to try this cake

[Cornish Cream]

Raided my neighbours rhubarb today and made this.
I used a fan oven of 160c and it did cook in 1 hour 20 minutes.Changed the topping and used Demerara sugar instead of soft brown.
Taste test tomorrow when I take it to a friends house to have with morning coffee