Rhubarb cake

Rhubarb cake

Rhubarb cake
 
Author:
Ingredients
  • 150g butter
  • 225g self-raising flour
  • 225g caster sugar
  • 1 tsp baking powder
  • 2 eggs
  • ¼ tsp almond essence
  • 2 sticks rhubarb (or any other fruit)
Method
  1. Line a 20cm cake tin with greaseproof paper, heat the oven to 160C/Gas 3, then melt the butter in a pan and set it aside to cool slightly. Combine the flour, sugar and baking powder in a bowl, and beat the eggs and almond essence together in another small bowl. Prepare the fruit. I used 2 sticks of rhubarb cut on the diagonal and tossed in a bit of sugar. This cake also works well with apples, raspberries, pears, plums... anything delicious. Finally, combine the flour mix with the butter and egg mix - it is quite a thick batter when it’s done - and mix until it’s smooth. Add ¾ of the mix to the cake tin and spread it out. You will think it seems like not very much, but don’t worry. Lay the rhubarb over the mix in an even layer. Add the rest of the mix to the centre of the cake on top of the rhubarb. Pop it in the oven and bake for 50 mins.
 

Related Posts

Comments are closed.