Rhubarb Cake Recipe

I bought a bunch of rhubarb yesterday but didn't fancy my usual rhubarb crumble so I had a look for another notion. I didn't expect to find a rhubarb cake. It came out moist and yummy... more like a pudding than a slicing cake. Next time I'll have cream or custard on hand to serve with it.

1.5 cups finely chopped rhubarb

180g brown sugar
100g white sugar
150g butter or marg

1 egg

1 cup apple sauce (stewed apple)

1 teaspoon vanilla extract/essence

0.5 teaspoon salt

1 teaspoon bicarb of soda

250g plain flour

50g white sugar

1 teaspoon cinnamon

Grease or line a 13x9x2 baking tin.

Preheat the oven to 180C.

Cream the sugar and butter together.

Add the egg, vanilla and the apple sauce, and mix.

Add the flour, soda and salt and mix.

Add the rhubarb and mix.
Pour into the prepared tin and sprinkle over the sugar/cinnamon mixture.

Bake at 180-190 C in the middle of the oven for 30 to 35 minutes

Note the sugar topping can get a little overdone so keep an eye on it and cover top with brown paper if necessary.

Check if the cake is ready with a skewer as the top can look gorgeously done while the underneath lurks gloopily.

Allow the cake to cool in the tin and serve with cream, custard or ice-cream.