|Rhubarb stalks||1 1⁄4 Pound|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
1 Prepare for the cake a day ahead, trim and rinse the rhubarb.
2 Run a potato peeler over the surface to take off the outermost layer if it is thick.
3 Any thick stalks should be cut lengthwise in half, so that all the pieces are of an even thickness.
4 Cut them into 1 1/2 inch sections.
5 In a large nonmetallic bowl, arrange the rhubarb pieces in a layers
6 In a small bowl, mix 1 cup of the sugar with the cinnamon.
7 Sprinkle a little onto each layer, reserving most of it for sprinkling over the top layer.
8 Allow to stand in a cool place overnight.
9 When it is time to make the cake, preheat the oven to 475°F.
10 Grease a 10 inch pie dish or a shallow spring form cake pan with butter.
11 In a large bowl, work the softened butter, with 1/2 cup of the sugar.
12 Beat until pale and fluffy.
13 Gradually beat in the eggs one at a time.
14 In a separate bowl, sift the flour with the baking powder and a pinch of salt.
15 Gradually stir in to the butter mixture.
16 Add in the milk along with the juice and finely grated rind of the lemon.
17 Drain off all the liquid from the rhubarb.
18 Take about 7 oz of the rhubarb pieces and chop them finely.
19 Fold into the cake batter.
20 Transfer to the prepared pan.
21 Smooth out the surface with a spatula.
22 Cover with the remaining pieces of rhubarb, arranging these neatly side by side.
23 Bake in the oven for 45 minutes.
24 Let cool slightly before taking it out of the cake pan.
25 Cut and serve.