This is my favourite rhubarb cake. Warm with whipped cream, irresistible!
15 people made this
90g caster sugar
For the base
80g butter, softened
160g caster sugar
1 lemon, zested
100g plain flour
3 teaspoons baking powder
Method Prep:15min › Cook:45min › Ready in:1hr
Wash rhubarb and peel if tough and stringy. Dice rhubarb and distribute on the bottom of a silicone baking tin. You can also us a regular spring form tin and line with greaseproof paper.
Sprinkle rhubarb with sugar and set to one side till it has drawn some juice.
Meanwhile preheat oven to 160 C / Gas 3.
In a bowl mix all the ingredients for the base and beat until smooth. Spread the rhubarb in the prepared tin and top with the mixture. Even it out with a spatula.
Bake in the preheated oven for 45 minutes. Remove and let cool for 10 minutes. Turn cake upside down to unmould onto a cake plate. (If using a springform pan, remove the rim first, then gently pull off the paper after unmoulding).