• 125 g butter
  1  ½ c lightly packed brown sugar
  2 eggs
  2 c plain flour
  1 tsp baking soda
  1 cup (250 gm pottle) sour cream
  2 cups finely diced rhubarb

Streusel topping:

• ¼ c sugar
  1 tbsp melted butter
  1 tsp cinnamon
  ½ c chopped nuts and seeds (I use almonds and sunflower seeds)
  Preheat the oven to 180C and grease a 20 cm round tin.

Beat the butter and sugar until light and creamy and add the eggs one and a time.  Sift the flour and baking soda and fold into the mixture with the sour cream.  Stir in the rhubarb and spread into the tin.

To make the topping combine the sugar, butter, cinnamon and nuts and spread over the cake.  Bake for 45-50 mins or until a skewer inserted into the cake comes out clean.

• 1 red onion
• 1 clove garlic
• 1 stalk celery
• 1 carrot
• 200 g bacon
• 400 g can chopped tomatoes
• 400 ml chicken or vegetable stock
• 400 g can of beans

Chop the raw vegetables and bacon and heat in a large pot with a little oil, until the meat is cooked.  Add the stock, tinned tomatoes and beans until the vegetables are soft.  Season with salt and pepper and garlic with fresh parsley and serve with crusty bread.