Sugar Crusted Rhubarb Cake - cooking recipe

Ingredients

7 tbsp unsalted butter, at room temperature
1 3/4 cups firmly packed brown sugar
2 None eggs, at room temperature
1 tsp vanilla extract
2 1/2 cups flour, sifted
1 tsp baking soda
2 tsp ground cinnamon
1 lb trimmed rhubarb, cut into 1/2-inch pieces
1 cup sour cream
2 tsp finely grated lemon peel
None None Whipped cream, to serve

Preparation

Preheat the oven to 350\u00b0F. Grease a 9-inch springform pan. Line the bottom and sides with parchment paper, extending 1 inch above the rim.
Place the butter, 1 1/2 cups of the brown sugar, eggs and vanilla in a food processor and process until smooth. Transfer to a bowl. Add the flour, baking soda and 1 tsp of the cinnamon, and stir until combined. Gently fold in the rhubarb, sour cream and lemon peel. Spoon into the prepared pan and smooth the surface.
Combine remaining 1/4 cup brown sugar and 1 tsp cinnamon. Sprinkle over the cake.
Bake for 1 hr 10 mins, until a skewer inserted into center comes out clean. Cover loosely with foil if the topping starts to burn. Cool in pan 5 mins. Remove from pan; completely on wire rack. Serve with whipped cream.