Lorna's Tasty Treats

Rhubarb Cake

Delicious hot or cold, and you can substitute the rhubarb with any other cooked fruit. Takes about 10 minutes to prepare.

Grease a loose-bottomed 8 or 9 inch flan dish or sandwich tin.

Oven temp: 180 degrees C, cooking time 45 mins.

For the base:

2oz. soft margarine

2oz. caster sugar

1 large egg, beaten + 1tbsp. Milk

Few drops vanilla essence

4oz. self-raising flour

Method:

Cream margarine and sugar together until light and fluffy, beat in the eggs and vanilla essence, then fold in the flour. Add the milk if too stiff. Spread this over base of prepared tin.

Filling – 6 or 7 rhubarb stalks. Microwave in covered dish with granulated sugar to taste/sweeten until cooked.

Spread over the base, use a slotted spoon so there isn’t much juice.

For the topping:

1oz. Soft margarine

3oz. Self-raising flour

1oz. Soft brown sugar/caster sugar

Generous pinch cinnamon [optional]

Handful of porridge oats

1tbsp. Water

Method:

Rub margarine into flour and add the sugar, cinnamon and porridge oats. Sprinkle on water and mix until the mixture becomes lumpy. Cover the rhubarb mixture completely, it should look like a crumble.

Cook in the oven for approx. 45 minutes, cool slightly before turning out on to a serving plate.