60g butter softened
1 1/2 cups of brown sugar
1 tsp of vanilla
1 tsp of finely grated lemon zest
1 cup of plain flour
1 cup of self-raising flour
1 tsp of cinnamon
300g natural or greek yoghurt
350g trimmed rhubarb, cut in to 2cm lengths
1/4 cup brown sugar, extra
1 tsp cinnamon, extra
Preheat oven to 160 C. Lightly grease a springform cake tin. Line base and sides with baking paper.
Beat butter, sugar, vanilla and zest until well combined. Add eggs one at a time, beating well after each addition.
Sift flours in a separate bowl and then add to wet ingredients with the yoghurt in two batches. (half the flour, half the yoghurt, fold then repeat).
Fold in rhubarb.
Spread mixture (quite thick) in to prepared tin.
Sprinkle evenly with sugar/cinnamon mixture over top.
Bake for about 1 hr and 15 minutes or until a skewer comes out clean. Cover the top with tinfoil if the sugar starts to brown.
Allow to cool in the tin before removing to serve.