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Rhubarb Cake

I always make this cake when the rhubarb is in season and it has proved a huge hit in the teashop as well as being my most requested recipe.

125g  butter, plus more for greasing the tin

125g caster sugar, plus 5tbsp for the rhubarb

3 large eggs, beaten

2 tsp vanilla extract

125g self-raising flour

725g rhubarb, trimmed and cut into 2.5cm lengths

Icing sugar for dusting

 

  1. Beat the butter and 125g caster sugar together until pale and fluffy.
  2. Add the eggs a little at a time, beating well, then add the vanilla. If the mixture starts to curdle, add a tbsp of flour.
  3. Fold in all the flour then add enough milk to give the batter a reluctant dropping consistency.
  4. Scrape into buttered 22.5cm (9”) spring-form tin.
  5. Toss the rhubarb with its sugar and spread it over the top.
  6. Bake for 50mins in preheated oven 190ºC/375ºF/Gas 5.  A skewer in the middle of the cake should come out clean.
  7. Leave to cool in the tin then carefully remove the ring and base.
  8. Dust with icing sugar before serving.

 

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