Cake with Rhubarb

• This is the same recipe as Cake with Sour Fruits – 1.
• I got this recipe from my Polish friend in Leeds.
• It is a batter style cake but made with melted butter rather than oil, which I have used before in cakes such as
• Victorian Apple Cake  or 
• Cake with Peaches  
• The original recipe was for rhubarb –   rabarbar  – in Polish and this is what I used now it is in season.
• You need to use quite a lot of rhubarb as the cake rises and the fruit moves apart.
• *
• If the rhubarb is too sour you can dust the cake with icing sugar before serving.

INGREDIENTS

• 250g butter
• 200g granulated sugar
• 60ml cold water
• 3 eggs
• 340g plain flour
• 2 teaspoons of baking powder 
• *
• 450 – 500g rhubarb – cut into small pieces.

METHOD

• Grease and line 3 sides of a 32x22cm baking tin.
• Pre-heat the oven toGM4 – 180°C
• *
• Mix the baking powder with the flour.
• Melt the butter & sugar in a saucepan – do not boil.
• Add the water and leave to cool.
• Beat the eggs into the flour.
• Add the butter mixture and mix well until you have a thick batter.
• Pour into the tin and level out the batter to all sides.
• Cover the top with the rhubarb pieces.
• Bake for 50-55 minutes.
• Check the cake part is ready with a tester.
• Leave to cool in the tin.
• *
• Optional – dust with icing sugar before serving.

Duchess – Silver Rose Tea Plate