Rhubarb Cake

 

 

Hopefully we will all soon have lots of rhubarb to use!

  • 3 oz butter
  • 3 oz caster sugar
  • 2 eggs
  • 3 oz self-raising flour
  • 1 lb rhubarb
  • 1 tablespoon demerara sugar
  • For the topping:
  • 2 1/2 oz butter
  • 3 oz plain flour
  • 1 oz caster sugar

Step by Step Instructions

  1. Preheat oven to 190ºC.
  2. Grease 8 inch round cake tin.
  3. Cream the butter and sugar.
  4. Beat in the eggs.
  5. Fold in the flour and a pinch of salt.
  6. Slice the rhubarb into 1 inch pieces and toss in the demerara sugar.
  7. To make the topping, rub the butter into the flour and stir in the sugar.
  8. Pour the cake mix into the tin, arrange the rhubarb on top, sprinkle over the topping.
  9. Bake for 40–45 mins.

Notes

Serve with a dollop of double cream!!

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