After a chance conversation with one of our fellow ‘lotties, turns out she also make a rhubarb cake rather than eating crumble all the time – personally, i think i could quite happily eat crumble as fast as we could grow it, but hey, why not try something a little different ??

Serves: 9

FOR THE CAKE
300g rhubarb
Juice of half a lemon
165g self-raising flour
175g butter
175g caster sugar
3 large eggs
2 tsp vanilla extract

FOR THE TOPPING
25g butter (unsalted)
2 Tbsp self-raising flour
1 Tbsp caster sugar
2 tsp ground ginger

EXTRAS
Creme fraiche to serve

METHOD

1. Oven to 180ºC (160ºC fan), grease and line a square 23cm cake tin (or cheat and use two loaf tins with liners like I did).

2. Chop the rhubarb into small pieces, mix with lemon juice and set aside.

3. In a fresh bowl, whisk flour, butter, sugar, eggs and vanilla extract. Fold in half the rhubarb and spoon the mixture into the bottom of the tin(s), then sprinkle the remaining rhubarb over the top.

4. For the topping, rub butter and flour to make breadcrumbs, stir in sugar and ginger, sprinkle over the cake mixture and bake for 50 mins.

5. Try and let it cool for 10 mins, then turn out, slice into pieces and serve warm or cold with creme fraiche.

This was pretty tasty – but turns out rhubarb recipe’s are like buses – three come along at the same time…have been watching Nadia’s British Food Adventure and she makes a rhubarb ice cream with custard biscuit wafers, will be trying that out next! (let me know in the comments if anyone tries it before I post about it, or if you have any other uses for Rhubarb!)