Winter is cake eating season, especially suited to warm cakes straight out of the oven with something creamy atop. In honour of this I am making Rhubarb Cake today. I love this recipe for the generous amount of fruit in it, also because its ingredients are simple. It’s lovely warm with custard or cream and it keeps nice and moist in the tin for a good few days afterwards.
Rhubarb Cake Recipe
125g soft butter
1 cup of sugar
1 tsp vanilla
2 cups flour
1 tsp baking soda
3 cups finely chopped rhubarb
Topping: 1/2c brown sugar melted with 2T butter
Warm the oven to 180. Butter and flour a springform cake tin.
Cream the butter and sugar together. Add the egg and vanilla.
Sift the flour and soda together. Mix the yoghurt and milk together.
Alternately add the flour and milk to the butter. Gently stir through the rhubarb.
Put into the cake tin.
Crumble the topping over the cake.
Bake for 40mins until a skewer comes out clean.