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Favourite rhubarb cake ever
Makes 12 squares
2 ½ cup flour
¼ tsp baking powder
150g butter, softened
1 cup sugar
2 Tbsp milk
600g rhubarb, chop into bite size pieces
¼ cup sugar
¼ cup sugar
6 Tbsp flour
1 tsp vanilla
Icing sugar for dusting
Preheat the oven 180C
Grease a 20cm rectangle tin, line with baking paper.
Sift the flour and baking powder together, set aside
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs, beating well. Add the milk and continue mixing.
Add the flour mixture and fold through gently until combined.
Spread evenly into prepared cake tin, it may be a little sticky so use a little water on the back of your spoon to get a smooth result.
Combine the rhubarb with sugar and cinnamon, combine well.
Spread evenly over the base.
Beat the eggs, sugar and vanilla together until light and airy.
Fold through the flour and pour over the rhubarb filling.
Bake for 35-40 minutes.
Cool and cut into squares. Great either hot or cold and of course plenty of cream or yoghurt.