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Rhubarb Sour Cream Cake
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Dessert Recipes,Recipes | 4 Comments
Preheat oven to 180 C Beat butter and brown sugar until creamy. Add eggs one at
a time beating well after each addition. Stir vanilla then the sifted flour, baking soda, salt and cinnamon. Gently
fold in sour cream. Pour half the batter into a greased and lined 22cm round cake tin and then top with rhubarb and orange rind. Cover with remaining batter.
Sprinkle mixed brown sugar and cinnamon over the top. Bake for 50-60minutes.
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