5 stalks of rhubarb, trimmed, washed, cut into 2cm lengths
215g (1 cup) caster sugar
250g butter, at room temperature, plus 3 Tbs melted butter for greasing pan
1 teaspoon vanilla essence
380g self-raising flour
1 Tsp bicarb
1 1/4 cup natural yoghurt
30 ml water extra if batter too thick
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 180°C. Brush a 23cm round cake pan with melted butter to grease. Mix rhubarb, cinnamon and brown sugar in a baking dish. Cook, in oven for 25 minutes or until tender. Remove from oven and set aside to cool.
Use an electric beater to beat together butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition until well combined.
Stir in flour, yoghurt until combined. If batter too thick add water. Spoon half the mixture evenly over the base of prepared pan. Top with rhubarb. Spoon over remaining mixture and smooth surface. Bake in oven for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a serving plate.