Recipe for rhubarb cake
- 3oz butter
- 3oz caster sugar
- 2 eggs
- 3oz self raising flour
- 1lb rhubarb
- 1tbsp demerara sugar for the topping
- 2 1/2 oz butter
- 3oz plain flour
- 1oz caster sugar
Preheat oven to 190 c. Grease an 8in round cake tin (I used a slightly larger square tin). Cream the butter and sugar together. Beat in the eggs then fold in the flour and a pinch of salt.
Slice the rhubarb into 1cm pieces and toss in the demerara sugar. The children sliced the rhubarb using a Pampered Chef safety knife. Even the toddlers helped.
To make the topping, rub the butter into the flour and stir in the sugar. This makes a crumble mixture.
Pour the cake mix into the tin and arrange the rhubarb on top. Sprinkle the topping over and bake for 40-45 mins.
Our cake is in the oven, I have realised I have made a mistake. I should have either used a loose bottom tin or left the greaseproof paper hanging out the sides to use to lift it out. I have no idea how I am going to get it out of the tin with the crumble topping. I'm hoping to make it to the shops before dinner to buy some ice cream to serve it with.