Rhubarb Cake

RHUBARB

2 ounces butter

1 teaspoon finely grated lemon rind

1 1/2 cups firmly packed brown sugar

2 eggs

1 cup self-raising flower

1 cup plain flower

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 moderate Grease deep 9" 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, cinnamon and cream in two batches. Stir in rhubarb.

Spread cake mixture into prepared pan sprinkle with combined extra sugar and cinnamon.

Bale in moderate oven for 90 minutes. Stand cake in pan for 5 minutes then turn onto wire

rack to cool.