Photo: Simon LambertRhubarb is going crazy at the moment in the garden. Which is great as I love a good rhubarb cake. I am always tweaking my cake recipes to improve them or add another level of flavour or texture. This cake is very easy to prepare and you will be impressed by how moist the cake is and how the tangy rhubarb mingles perfectly. I opted out of baking it in a cake tin and used a ceramic oven dish which stopped the edges from overcooking. Enjoy! Prep time 15min Cooking time 50min Skill easy Serves 12 300g rhubarb, sliced thinly 120g butter, softened 200g granulated sugar, plus 2 Tbsp for sprinkling 1 orange, zest 1 large egg 2 tsp vanilla extract 125ml buttermilk 250g flour, plus 1 Tbsp to toss through the rhubarb 2 tsp baking powder Method Grease and line a 20cm × 20cm baking dish with baking paper. Place the sliced rhubarb with 1 tablespoon of flour and toss together. Set aside. Cream the butter, sugar and orange zest until light and creamy. Add the egg and vanilla and beat well until combined. Sift the dry ingredients together. Add half of the dry ingredients and mix lightly to combine. Add the buttermilk and mix through the batter. Add the remaining flour and fold through until just combined. Add the sliced rhubarb and stir through. Spread the batter into the prepared tin, (don’t be alarmed as this cake batter is quite thick). Sprinkle over the sugar and bake for 50 minutes or until a skewer comes out clean. Delicious eaten straight from the oven with custard and just as delicious for afternoon tea.
