Rhubarb Rhubarb

This week we feel that we are much in need for some tea and wholesome cake-loving! Why not try making our Rhubarb and Apple Cake one cold and rainy June evening?

Ingredients

8 oz self raising flour

5 oz Demerara sugar

4 oz butter

2 small eggs, beaten

2 large cooking apples, peeled and chopped up roughly

1 tbsp white sugar

4 sticks of rhubarb, medium sized

100ml water

Pinch of salt

Whipped cream, as desired

Method

-       Heat oven to 180C

-       Prepare rhubarb sticks: peel and chop into cube-like pieces and put the water sugar and rhubarb into a pan together and gently heat until soft

-       Mix the dry ingredients into a bowl and rub in butter to make ‘breadcrumbs’

-       Add and mix in the chopped apple and beaten egg

-       In a well-greased oblong cake tin, grease with butter and lay greased grease paper

-       Put in half the cake mixture, then evenly add in the cooked rhubarb and put the second half of the cake mixture, spreading evenly on top

-       Sprinkle on Demerara sugar

-       Bake for 1 hour

-       Serve with whipped cream

By Melodie Walter