10.5ozrhubarb (cut in 2cm pieces [approx. 2 cups])
6.9ozall-purpose flour(1 ½ cups)
1 ½ teaspoons baking powder
½cupunsalted butter(1 stick, softened)
5.3ozlight brown sugar(¾ cup)
1 teaspoon vanilla extract
Zest of ½ lemon
⅓cuplight sour cream
2heaping tablespoonsflaked almonds
Preheat the oven to 350F. Grease and line an 8 inch spring form cake tin.
Sift together the flour and baking powder and set aside.
Beat together the butter and sugar until pale and creamy. Add the vanilla and lemon zest and mix through. Add the eggs, one at a time, beating well between each.
Add half the flour mix and fold through. Fold through the sour cream and then finally the remaining flour mixture until just combined. Make sure not to overmix.
Fold through the rhubarb.
Tip the batter into your prepared baking tin then spread to the edges and level out the top a little.
Combine the turbinado sugar, almonds and cinnamon and scatter over the top.
Bake for 45-50 minutes or until a toothpick comes out clean. Cool in the tin and then transfer to a wire rack to cool completely.
RECIPE TIP: Where a weight is provided, it's best to weigh out your ingredients. If you don't have a kitchen scale, spoon the ingredient into your cup measure and level off with the back of a knife. Never scoop with the cup measure.