Rhubarb and Lemon Cake

It is for discoveries like this one that I adore Blogland. 

This recipe is one of my favourite culinary finds for this year!

I stumbled across mention of it while visiting Gina, and clicked across to Owlet to see what it was about (as you do!). 

Rhubarb and Lemon Cake

5 rhubarb stalks cut into 2cm bits

1/2 cup brown sugar

125g soft butter

1/2 cup caster sugar

zest 1 lemon

3 eggs

1 tbs lemon juice

1 cup plain flour

1/3 cup SR flour

100ml sour cream

icing sugar to serve

Preheat oven to 180deg.

Butter and line 20cm pan

Toss rhubarb with brown sugar and set aside

Cream butter and sugar

Add lemon zest, then eggs one at a time.

Stir through lemon juice.

Sift flours together and fold in alternating with the sour cream

Fold through Rhubarb.

Bake 40mins and test with a skewer.

Cool 15 minutes and remove.

Dust with icing sugar to serve.

I listed the recipe here again with the volumes I used, which mostly included less sugar.