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Preheat your oven to 160°C Fan. Line a 10 inch cake tin with a removable bottom with parchment paper and set aside.
Pop the butter, golden syrup, brown sugar and salt into a saucepan and stir until everything has combined.
Pour into the bottom of the prepared tin and place the rhubarb on top.
For the cake, beat the butter, vanilla and sugar together until thick and creamy and add one egg at a time, beating in between.
Add the sour cream and lemon and give it another good stir.
Add the dry ingredients giving another good stir and place delicately over the top of the rhubarb and level out using the back of a wooden spoon for a spatula.
Bake for 55-65 minutes until golden brown.
Leave to cool to just warmer than room temperature and invert onto a plate.
Serve with hot custard and enjoy.