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May 24, 2014

I love rhubarb. It grows like crazy in our little garden and I use it for all the usual recipes. Recently I saw something similar to this in a local cafe and thought I’d give it a try at home. It seemed to take ages to bake but the result was worth the wait! Mum and dad were coming for lunch today then my son and daughter in law called followed by my daughter, husband and the gorgeous grandchildren. The cake and a large batch of scones are now gone!


400g rhubarb, washed, trimmed and cut into 2.5cm pieces
2 tbsp sugar
150g softened butter
175g golden caster sugar
2 large eggs, beaten
225g self-raising flour
3 tbsp milk
1 tsp cinnamon
½ tsp ground ginger

For the crumble topping

40g cold butter
50g plain flour
40g Demerara sugar
1 tbsp oats

1. Grease and line a 20cm (8in) loose bottomed tin. Pre-heat oven to 180 degrees (160 fan).

2. Wash rhubarb and cook in the residue of water left clinging to it with the 2 tbsp sugar – add a little more or less to your own taste, simmer very low for 5 mins then drain and set aside to cool.

Poached rhubarb

Poached rhubarb

3. To make the topping, rub the chilled butter into the flour until mixture resembles breadcrumbs. Stir in Demerara and oats and set aside.

4. Beat the softened butter and caster sugar until pale and fluffy.

5. Gradually add the eggs, beating well after each addition and add a little flour if curdling.

6. Gently fold in milk, flour and spices and turn into prepared tin.

7. Level the surface, top with the cooked rhubarb and sprinkle with crumble topping.

Level the surface

Level the surface

Top with the cooled rhubarb

Top with the cooled rhubarb

8. Bake for 1–1¼hr until a skewer inserted in the centre comes out clean. Leave for 5 minutes before removing from tin. Dust with icing sugar and serve warm with cream or custard or cool on a wire rack and serve cold.

Eat warm or cold

Eat warm or cold


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