Rhubarb and cinnamon cake

I had also made this cake with my dd helping with the mixing. It basically follows by a recipe that came with our Riverford veg box, so thanks, Jane!

60g soft butter
350g brown sugar
3 large eggs
vanilla essence or ground vanilla
a pinch of salt
300g plain flour
3 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
200 ml creme fraiche
zest and juice of 1 orange
600g-800g rhubarb, cut in pieces

Preheat oven to 180 degrees. Prepare a springform cake tin (24-28cm) by lining with baking parchment or greasing well and dusting with flour.
Cream butter and sugar together. Add eggs and vanilla.
Mix flour, salt, baking powder and soda, and cinnamon, then add to the egg mix, beating well.
Add orange zest, juice and creme fraiche.
Transfer about half the mix into the tin, then stir the rhubarb into the remainder.
Mix 4 tbsp brown sugar with 1 tsp ground cinnamon and sprinkle over cake.
Bake for 60 - 75 min.

I used a half-fat organic creme fraiche, which yielded a lighter cake which benefitted from being eaten with whipped cream. If you want a more continental cake, I would suggest using either a full-fat creme fraiche or more butter and less creme fraiche in proportion. Lovely cake for this rainy day!