Lorna's Tasty Treats
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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. |