About this recipe:This is simple dessert, that is quick and easy to make. Rhubarb is topped with a sponge topping and baked. Serve with lashings of custard, ice cream or whipped cream. It's the perfect dessert to enjoy during the cold winter months. This recipe also works well with pears or apples.
mama of four
250g chopped rhubarb
1 pinch ground cinnamon or more to taste
50g unsalted butter, softened
150g caster sugar
1 teaspoon vanilla extract
150g plain flour
1 teaspoon baking powder
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a deep baking dish.
Place rhubarb into the bottom of the prepared dish and sprinkle with cinnamon.
Beat the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk and vanilla extract with an electric mixer until the mixture is smooth.
In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the dish.
Bake in the preheated oven until the top is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.
I have an allotment so this recipe is good for using the Rhubarb. Noticed the last reviewer said the recipe didn't work well, when I was half way through making it so looked again at ingredients and decided that whoever posted the recipe must have written down 50g of Butter rather than 150g so I quickly added more butter. The result was worth it a lovely Rhubarb cake which will go nicely with Custard. So if you are going to make it use 150g. I also doubled the recipe. - 08 May 2012