RHUBARB CAKE 60g butter 1 teaspoon finely grated lemon rind 1 1/2 cups firmly packed brown sugar 2 eggs 1 cup self-raising flour 1 cup plain flour 1 teaspoon ground cinnamon 1 cup sour cream 6 cups fresh rhubarb, trimmed, chopped coarsely 1/3 cup firmly packed brown sugar, extra 1 teaspoon ground cinnamon, extra Preheat oven to 350°F. Grease deep 23cm-round cake pan, line base with baking paper.

Beat butter, rind, sugar and eggs in medium bowl with electric mixer until light and fluffy (mixture may curdle). Stir in sifted flours and cinnamon and cream, in two batches; stir in rhubard. Spread cake mixture into prepared pan; sprinkle with combined extra sugar and extra cinnamon.

Bake in 350°F oven about 1 1/2 hours. Stand cake in pan 5 minutes; turn onto wire rack to cool.

Serves 10.

Per serving: Fat: 16g, Calories: 394.

[Cafe Cakes, The Australian Women's Weekly]