CREAM together the butter and sugar until light and fluffy. Add the vanilla. Gradually beat in the eggs, beating well between each addition. Mix in the PHILLY. Add the sifted dry ingredients and beat just to combine, then stir through the rhubarb
SPOON the mixture into a greased and base lined 23cm spring form pan. Combine the sifted SR flour, cinnamon, sugar, extra butter and pecan nuts in a small bowl, and sprinkle over cake
BAKE in a moderate oven 180°C for 50-60 minutes or until cooked when tested. Allow to cool on a wire rack for 30 minutes before releasing from pan to cool completely
Tips & Hints
Cake Making Tips: Butter cakes are usually finer textured due to the creaming of butter and sugar, they keep longer too!
Ensure before you start you have all the correct ingredients
Butter and eggs especially should be at room temperature so they are easily mixed and there is little chance of curdling the batter. Adding eggs gradually to a creamed mixture also minimizes the risk of curdling
