Rhubarb and Cinnamon Teacake

2 eggs
1 teaspoon bicarb of soda
125g softened butter
1 teaspoon cinnamon
250g brown sugar
475g rhubarb, peeled and chopped
1 teaspoon vanilla essence
zest of one lemon
300g plain flour
250ml sour cream

Preheat oven to 170’C and lightly grease a round cake tin
Beat butter and sugar until light and creamy, add eggs and vanilla essence.
Add flour, bicarb of soda, zest and cinnamon and mix well.
Fold in the sour cream and rhubarb.
Bake for 40-45 mins. Remove from oven and allow to cool in the tin for 10 minutes before turning out onto a wire tray.