Rhubarb or Apple Cake

Perfect Pixie's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 16

• 60 g butter
• 380 g brown sugar
• 2 eggs
• 300 g flour
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• sultana
• 500 g rhubarb , uncooked and cut into cubes (or same weight cooking apples, peeled cored and diced)
• 250 ml sour cream
• 1 lemon rind , grated

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.