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Rhubarb Cake

150 gm butter
3/4 cup sugar
3 eggs
1 1/2 cup flour
2 teaspoon baking powder
1/4 cup milk

500 gm rhubarb
1/2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
icing sugar

In food processor or bowl cream butter and sugar, add eggs one at
a time then stir in dry ingredients alternatively with the milk.

Line a loose bottom 23cm square tin with baking paper. Spoon in
cake mixture in about 16 spoonfuls, without spreading smoothly.

Remove tough strings from rhubarb, cut into 1 cm lengths. Toss in
sugar, flour and cinnamon. Sprinkle over dough mixture. The
rhubarb should sit in between the batter mounds rather than on top.

Bake 190degrees C for 40 to 45 minutes until the centre is golden
and springs back when touched.

Cool in tin 15 minutes. Sprinkle with icing sugar. Serve warm
with whipped cream.

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