STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a family recipe, and yes the ingredient amounts are correct. I got this recipe from my gran who got it somewhere else (i like to make it my own by adding 300g light brown sugar and 80g dark brown sugar). I have made it on numerous occasions and the reviews every time have been outstanding and i have had many comments such as the best cake i have ever eaten. Today our neighbour came around and tried it and said it is everything in one - moist, chewy, crunchy, soft, - she went on and on.”
READY IN:
1hr 20mins
SERVES:
16-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar(it does not get to the consistency of white sugar and butter).
  2. Add eggs and vanilla.
  3. Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
  4. Sift in the rest of the flour, baking soda and cinnamon; fold it together.
  5. Add rhubarb, lemon rind and sour cream; combine well.
  6. Pour into a 22cm cake tin.
  7. Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
  8. Topping (optional): 80g brown sugar with cinnamon.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: