RHUBARB CINNAMON CAKE

Rhubarb Cinnamon Cake image

Provided by Treen

Categories Dessert

Time 1h5m

Yield 1 Large cake, 10 serving(s)

Number Of Ingredients 12

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120 g butter, at room temperature, plus extra for greasing the cake tin
300 g caster sugar
1 large egg
1 teaspoon vanilla extract
250 g plain flour, plus extra for dusting
2 teaspoons bicarbonate of soda
230 ml semi skim milk
1 teaspoon lemon juice
500 g rhubarb, chopped fairly small (but see note in method, below.)
2 teaspoons ground cinnamon
1 teaspoon ground cinnamon
100 g light brown sugar

Steps:

Pre-heat the oven to 180°C.
Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
Pour the batter into the prepared tin and level with the back of a spoon.
Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.