Rhubarb. Some people love it, others hate it. I’m in the former category. I was given a whole lot lately and stewed it. The following is a recipe I adapted to use the stewed fruit.
½ cup sugar
3 Tablespoons of melted butter
2 Tablespoons of milk
1 ¼ cups flour
1 teaspoon baking powder
Pinch of salt
2 cups of stewed rhubarb (or fresh diced if you can’t be bothered stewing it)
Preheat oven to 350 degrees and line a cake tin.
Whisk the eggs and sugar.
Add the melted butter, milk and mix.
Sift in the flour, salt and baking powder and mix the whole lot.
Spread 1 cup of rhubarb at the bottom of a lined and buttered cake tin before pouring batter on top.
Then drop tablespoons of rhubarb on top of the batter.
Bake for approximately 30-40 minutes
When cool, dust with icing sugar.
I ate it warm with Greek yogurt and I’m sharing it with a friend at lunch time. How will you eat your rhubarb cake?