Rhubarb is baked into a light and fluffy spiced cake mix in this simple recipe. Serve it up for afternoon tea with a little tea or coffee, or pop a slice into the microwave once cooked and serve with custard.
- 250g rhubarb
- 250g plain flour
- 200g caster sugar
- 50g butter
- 1 egg
- 150ml milk
- 3 tsp. baking powder
- 1 tsp. each salt and cinnamon
- 1/2 tsp. each nutmeg and cloves
Chop the rhubarb into 1cm pieces. Preheat oven to 180C and grease a 23x33cm cake tin. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves.
Beat the sugar and butter together until pale and fluffy. Beat in the egg. Add in the flour mix and the milk alternately, stirring well, until combined. Fold in the rhubarb and pour into the prepared tin. Bake for 45-55 minutes or until a skewer inserted into the centre of the cake comes out clean.