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Grease a 9-inch cake pan and set aside. Preheat the oven to 190 degrees C.


To make the cake: 

  1. Place butter and sugar in a medium bowl and beat until combined. Add egg and vanilla and beat until thoroughly mixed.
  2. Add cinnamon, baking powder and 120g cup of the flour and beat until just combined. Add half of the milk and beat until just combined.
  3. Add half of the flour and beat until just combined. Add the remainder of the milk and mix, then add the  remaining flour and stir until combined well.
  4. Pour the cake batter over the rhubarb mixture and bake in preheated oven for 35-40 minutes or until toothpick comes out clean.
  5. Cool on rack for 15 minutes and then invert on serving plate. Serve warm with crème fraîche, if desired.

To make the topping:

  1. In a medium bowl, combine rhubarb, 120g cup sugar and 2 teaspoons corn starch. Stir to combine and place in bottom of prepared cake pan.
  2. In a small bowl combine melted Kerrygold salted butter and brown sugar and stir to combine. Drizzle over rhubarb mixture.

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