Welsh Rhubarb Cake

• Serves: 6
• Preparation time: 20 min
• Cooking time: 45 min

• Ingredients
• 3 oz (85g) butter
• 3 oz (85g) caster sugar
• 2 eggs
• 3 oz (85g) self-raising flour
• 1 lb (455g) rhubarb
• 1 tbsp demerara sugar

• For the topping
• 2.25 oz (60g) butter
• 3 oz (85g) plain flour
• 1 oz (30g) caster sugar

• Method
• Preheat the oven to 190 c/gas mark 5.
• Grease and line a 20cm (8-inch) round cake tin.
• Cream the butter and sugar together, beat in the eggs and fold in the flour with a pinch of salt.
• If needed add a little milk to give a dropping consistency.
• Slice the rhubarb into 1-inch pieces and toss with the demerara sugar.
• To make the topping, rub the butter into the flour and stir in the sugar.
• Pour the cake mixture into the tin and arrange the rhubarb on top.
• Sprinkle the topping over.
• Bake for 40 - 45 minutes.
• Serve with cream or custard.