Served warm or cold a delicious rhubarb cake
250g golden caster sugar
300g Rhubarb cut into 2cm pieces
2 large eggs
40g icing sugar
1tsp vanilla extract
100g butter, melted, cooled slightly
125g self-raising flour
Preheat the oven to 170C, lightly grease a deep 20cm round cake tin, without a loose bottom, and
line the base with baking paper.
Put the golden caster sugar in a saucepan with 80ml of water and heat gently, shaking the pan
occasionally until the sugar has dissolved. Increase the heat and cook until it turns a pale caramel
colour. Pour the caramel into the tin and press in the rhubarb pieces.
Beat the eggs, icing sugar and vanilla extract in a bowl with an electric mixer until the mixture is pale
and frothy. Fold in the melted butter. Sift the flour over the top and fold in to form a light batter.
Spoon the mixture over the top of the rhubarb.
Bake for 45 minutes or until set on top. Run a knife around the side of the cake and turn out
carefully on to a serving plate.
Serve hot or cold with cream, custard