Sour Cream Rhubarb Cake

Recipe from Kitchen Wench, who got it from The Country Cookbook by Belinda Jeffery

350 g (12.3 oz) self-raising flour

½ tsp salt

2 tsp cinnamon

60 g (2 oz) unsalted butter, softened (I used margarine)

330 g (11.6 oz) brown sugar (I used 200 g)

1 large egg

3 tsp vanilla extract

240 g (8.5 oz) sour cream (I used 300 ml, not sure how this converts in grams)

440 g rhubarb, sliced into 1 cm pieces

¼ tsp nutmeg (I forgot to add this)

110 g (3.9 oz) caster sugar

25 g (0.9 oz) flaked almonds

1. Preheat the oven to 350°C / 350°F and line a 26 cm / 10 inch cake pan with baking paper.
2. Mix together the flour, salt, cinnamon and nutmeg, then beat the brown sugar and butter until combined. 
3. Add the egg and beat until creamy, then add the vanilla and sour cream and continue to beat until well combined.
4. Mix in the flour on low, then add the rhubarb and stir or fold in until completely integrated in the batter.
5. Pour (or scoop, it’s pretty thick) into the cake pan, then cover in caster sugar and almonds and bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean.
6. Cool for 10 minutes in the pan, then grasp the ends of the baking paper and pull the whole cake out (you would NOT be able to flip this cake out of the pan upside down, because the sugar and almonds on top will end up all over your kitchen!). Cool completely on a baking rack (still in the baking paper)!