There is a well known saying, 'no pain, no gain' and that will be ringing true in the minds of Milk Link’s 1,600 producers, who are on the brink of reaping just reward for 12 years of loyalty and investment.Recipe: Rhubarb cake
A classic rhubard cake, great for a tea time treat.
This is just a classic cake,great for tea time.
Ingredients
75g (23/4oz) butter
75g (23/4oz) caster sugar
2 eggs
75g (23/4oz) self-raising flour
450g (1lb) rhubarb
1 tablespoon demerara sugar for the topping
For the topping
70g butter (21/2oz)
75g plain flour (23/4oz)
25g (1oz) caster sugar
Method
1. Preheat oven to 190C/375F/Gas mark 5
2. Grease an 8-inch round cake tin
3. Cream the butter and sugar, beat in the eggs, fold in the flour and add a pinch of salt
4. Slice the rhubarb into one-inch pieces and toss in the demerara sugar
5. For the topping, rub the butter into the flour and stir in the sugar
6. Pour the cake mix into the tin and arrange the rhubarb on top
7. Sprinkle the topping over and bake for 40-45 minutes
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Readers' comments (2)
Anonymous | 25 May 2010 4:57 pm
Lovely cake. here's another one to try - make a crumble using rhubarb and chopped dates (instead of sugar) as the base, with your favourite crumble mix on top. Kids really love this as it has quite a toffee like flavour and sneaks fruit and fibre into them!.
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Anonymous | 7 May 2012 4:33 pm
excellent recipe,we ate it hot with ice-cream,now a family favourite.
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