We have yet more rhubarb from our allotment and I was
Yet Another Rhubarb Cake
150g butter, softened
175g caster sugar
3 free range eggs
1 tsp vanilla extract, I used vanilla bean paste
225g plain flour
2 tsp baking powder
4 Tblsp/60ml milk
1/2 cup sugar
1 heaped Tblsp plain flour
500g rhubarb, trimmed weight
Preheat your oven to 190C/170 Fan.
Cut the rhubarb into 1cm slices. Combine the topping ingredients then toss the rhubarb in this mixture until coated. Set aside whilst you make the cake batter.
In a bowl or stand mixer cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle add a tablespoon of flour with each egg. Fold through the flour and baking powder alternately with the milk until you have a smooth cake batter.
Grease and line a 23cm springform cake tin. Pour in the cake batter then sprinkle the rhubarb over the top. Press the rhubarb into the cake batter with a fork so that you can see cake batter coming up through the rhubarb. Sprinkle any remaining topping mixture over the top.
Bake at 190C for 40-45 minutes, until the centre is golden and springs back when lightly pressed. Cool the cake in the tin for 15 minutes, then release the sides of the cake tin and leave to cool until just warm. Sprinkle with icing sugar and serve warm as a pudding with cream or icecream, alternatively eat it at room temperature with a cuppa.