Desserts Recipes - Rhubarb Cake Recipe

Ingredients

Serves 8-10

• 150g/5oz butter (softened, plus extra for greasing)

• 350g/12oz caster sugar

• 200g/7oz flour

• 2 teaspoons baking powder

• Pinch of salt

• 3 eggs (lightly beaten)

• Grated zest and juice of 1 lemon

• 4 tablespoons milk

• 600g/1 1/4 lb rhubarb (cut into 2.5cm/1in pieces)

• 1 teaspoon ground cinnamon

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Method:

1. Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm/8in spring form cake tin.

2. Cream the butter with 150g/5oz sugar until the mixture is light and fluffy. Mix together the flour, baking powder and salt.

3. Add the flour mixture to the butter alternately with the eggs. Beat in the lemon zest and juice and lastly the milk.

4. Put the dough into the  prepared cake tin and level the top. Mix the rhubarb with the cinnamon and the remaining sugar and spread on top of the dough.

5. Bake in the oven for 40 to 45 minutes, or until the rhubarb is soft and the cake has shrunk slightly from the sides of the tin. Leave the cake to cool completely in the tin.