# Rhubarb and cinnamon cake

### Ingredients
 * 60 grams unsalted butter
 * 380 grams soft brown sugar
 * 3 large eggs
 * vanilla
 * salt
 * 300 grams self raising flour
 * 1 teaspoons bicarbonate soda
 * 1 teaspoons ground cinnamon
 * 1 cups crème fraiche
 * 1 pieces orange zest & juice
 * 400 grams rhubarb, cut into 1cm pieces
 * 0.25 cups brown sugar
 * 1 teaspoons ground cinnamon

### Directions

Preheat oven to 180C. Grease a 24cm springform tin with butter then dust tin with a little flour. 

In a food processor, cream butter with sugar, then add eggs and vanilla. Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add orange zest & juice and crème fraiche, then transfer to a large bowl and stir in rhubarb. 

Scrape into prepared tin. Mix topping ingredients and sprinkle over cake. Bake for 1.25 hours or until a skewer inserted comes out clean. 

Delicious warm or cold with a spoonful of custard and stewed rhubarb.

recipe taken and adapted from Stephanie Alexander’s ‘Cooks Companion’

### Meta
author: Riverford Organic

tags: Cakes and Biscuits