Sharp rhubarb pieces bake into a warmly spiced sponge, making a straightforward tray cake that slices neatly for a tea-time table or packed lunch.
Ingredients
- 350g, cut into 2cm pieces Rhubarb
- 250g Self-raising flour
- 1 tsp Baking powder
- 200g, softened Unsalted butter
- 180g Caster sugar
- 3 large Eggs
- 2 tsp Ground ginger
- 100g Natural yoghurt
- 2 tbsp Milk
- 1/4 tsp Fine salt
Method
- Heat the oven to 180°C (160°C fan). Grease and line a 20 x 30cm shallow cake tin, leaving paper overhanging the long sides to help lift the cake out.
- Trim the rhubarb and cut it into even 2cm pieces. Pat very wet pieces dry; do not sugar them, as extra juice can make the sponge soggy.
- Beat the softened butter and caster sugar for 2–3 minutes until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the measured flour if the mixture starts to curdle.
- Sift the self-raising flour, baking powder, ground ginger and salt together. Fold them into the butter mixture with the yoghurt and milk until no dry flour remains; stop as soon as the batter is even.
- Spread the batter level in the tin. Scatter the rhubarb over the surface and press the pieces very lightly into the top without burying them.
- Bake for 35–42 minutes until golden and a skewer inserted into the centre comes out clean apart from a little moist crumb, not raw batter. If the top browns early, loosely cover it with foil.
- Cool in the tin for 20 minutes, then lift onto a rack using the paper and cool completely before cutting into squares.
Allotment tip
Use firm, brightly coloured stalks and keep the pieces to a similar size so they soften evenly without releasing too much juice.