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Belinda Jeffery sour cream and rhubarb cake.
Sour cream and rhubarb cake.
Ingredients
  • 350g self-raising flour
  • 2 tablespoons cinnamon
  • ½ teaspoon salt
  • 60g butter, at room temperature
  • 200 g brown sugar
  • 1 large egg
  • 3 teaspoons vanilla extract
  • 250 ml sour cream
  • Approx 450g rhubarb, cut in chunks
  • 150 caster sugar
  • 25g flaked almonds for decoration on a top (optional)
  • Plus: cream, whipped cream or ice cream to serve
Note: Ingredients may have been altered from the original.
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