Sugar Crusted Rhubarb Cake

• 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

1. Preheat the oven to 350u0b0F. Grease a 9-inch springform pan. Line the bottom and sides with parchment paper, extending 1 inch above the rim.
2. 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.
3. Combine remaining 1/4 cup brown sugar and 1 tsp cinnamon. Sprinkle over the cake.
4. 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.

unsalted butter, brown sugar, eggs, vanilla, flour, baking soda, ground cinnamon, trimmed rhubarb, sour cream, lemon peel, cream

Taken from recipes-plus.com/api/v2.0/recipes/30427 (may not work)