Rub a little butter around the inside of an 18 x 28cm/7 x 11” ovenproof dish.
Chop the butter into small cubes.
Put the butter cubes and caster sugar into a mixing bowl and beat until light and fluffy.
Break the egg into the mixing bowl and beat well.
Add the flour and milk and stir until combined.
Tip the mixture into the dish and smooth the top.
Wash, dry and slice the rhubarb into 3cm/1¼” lengths.
Distribute the rhubarb pieces across the sponge, gently pressing them in.
Sprinkle the demerara sugar over the top.
Bake for 45-50 minutes.
18 x 28cm/7 x 11” ovenproof dish and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4
This is my absolute favourite cake! Its delicious and so easy to make! Everyone who tried this cake loved it!
By natalia giers
21 Nov 2020
This pudding is light, fluffy and delicious. I added a sprinkle of sugar over the rhubarb before coating the batter over as I couldn’t believe it was going to be sweet enough without it but it probably would have been fine. A more refined alternative to crumble. Definitely one of my staples now.
16 May 2019
This recipe is basically a fruit sponge pudding, with the fruit mixed though rather than as a layer at the bottom, and is a good way of using up some of that surplus rhubarb in your garden. Makes a change from plain stewed. I followed the recipe pretty exactly, and it was quick and easy to make (only make sure the butter is softened). Nice to eat; the tartness of the rhubarb certainly comes through. I only had plain yogurt in, so had it with that, but the extra sweetness of custard would make a much better combination. I would definitely make this again.