Rich, tart rhubarb cinnamon makes this classic British cake an even more comforting treat. Light and creamy with a delightful texture thanks to the addition of sour cream.
1. Preheat oven to 180°C or 160°C fan. Grease a 22cm springform cake pan. Line base and sides with baking paper, extending 5cm above rim.
2.Place butter, sugar, eggs and vanilla in a food processor and process until smooth. Transfer to a bowl. Add flour, bicarbonate of soda and half of cinnamon, and stir until combined. Gently fold in rhubarb, sour cream and lemon rind. Spoon into prepared pan and smooth surface.
3.Combine extra sugar and remaining cinnamon. Sprinkle over cake. Bake, covering top of cake loosely with foil if topping starts to burn, for 1 hr 10 mins, until a skewer inserted comes out clean. Stand cake in pan for 5 mins. Transfer to a wire rack to cool slightly. Serve with cream.
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