Ingredients

1	bunch rhubarb
1 tsp	vanilla esscence
2 tbsp	castor sugar
100 mL	water
125 g	butter
1 cup	castor sugar
1/2 cup	raw sugar
2 cup	plain flour
2 tsp	baking powder
1 cup	milk
1	egg
2 tbsp	lemon juice
	coffee sugar to top
	ground cinnamon to top

Equipment

• oven
• round spring form or removable base cake tin approx 20cm
• saucepan with lid

Method

1. wash and slice rhubarb stalks into 4cm lengths discarding leaves
2. put rhubarb, vanilla, castor sugar and water (about enough to 1/3 cover the rhubarb) to a saucepan
3. simmer approximately 30 minutes on low heat with lid on siring or shaking occasionally to prevent sticking
4. set rhubarb aside to cool, this can be done up to several days in advance
5. preheat oven to 160C
6. cream butter and sugar together
7. add the egg and stir until completely combined
8. fold in the flour and baking powder
9. fold in the milk and lemon juice
10. stir in rhubarb
11. line cake tin with baking paper then pour cake mix into tin
12. sprinkle the top liberally with coffee sugar and ground cinnamon
13. bake approximately 1 hour 20 minutes or until the cake no longer wobbles
14. cool at least 10 minutes in pan before removing sides and lifting out
15. serve warm dusted with icing sugar

Notes

can use 1 cup of plain flour and 1 of self raising if no baking powder

can use all castor sugar but the texture is less pudding-y

any sugar will work on the top but the larger the crystals the crunchier and yummier the cake crust is

will keep for several days in an air tight container or wrapped in gladwrap but the crunchy top will become soft after several hours

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