 We've got loads of delicious rhubarb at the moment so I've been looking for different things to do with it. This is really delicious and fittingly for Twice, it's a traditional British recipe. It makes a really good pud hot and you can have any left overs for tea! 90g butter
90g caster sugar
2 eggs
90g self raising flour
pinch of salt
milk, as needed
450g rhubarb, cut at an angle into 2cm lengths
1 tbsp Demerara sugar For the topping:
60g butter
90g plain flour
30g caster sugar Cream together the butter and sugar until soft and fluffy then beat
the eggs in a bowl and add to the butter mixture a little at a time,
mixing thoroughly after each addition. Fold in the flour and salt and
add just enough milk to provide a dropping consistency.
Toss the rhubarb with the sugar and set aside. Now make a topping by
sifting the plain flour into a bowl. Rub in the butter until the mixture
resembles breadcrumbs and stir in the sugar.
Turn the cake batter into a well-greased 20cm round cake tin and
arrange the rhubarb on top. Sprinkle the topping mixture over the
rhubarb then set the cake in an oven pre-heated. Bake for
about 35 minutes, or until the topping is nicely browned and feels firm
when pressed.
Allow to cool in the tin for 10 minutes then turn out onto a plate
and serve.
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