Easy Rhubarb Cake

five star polytunnels rhubarb undercover Easy Rhubarb Cake
Serves 8 to 12

6 ounces of raw Rhubarb
6 ounces of Brown sugar
1 ounce of butter
1 beaten egg
Quarter teaspoon of salt
4 ounces of Apple sauce
1 teaspoon of Bicarbonate of soda
1 teaspoon of Vanilla essence
8 ounces of plain flour
1 teaspoon of caster sugar
1 teaspoon of ground cinnamon if liked

Preheat the oven to 190 C degrees, gas mark 5.
Grease a baking dish that is about 12 inches x 9 inches x 2 inches deep

Wash and cut the rhubarb stems into small chunks, then slice down the grain so quite thin pieces. Put the sugar and butter in a large bowl, beat well until light and creamy, and then add the egg and the salt. Mix carefully in together

Now stir in the Apple sauce, Bicarbonate of soda, and vanilla, stirring well between ingredients. Now add the flour, and keep mixing well. Finally add the rhubarb and stir until the rhubarb is evenly mixed in

Pour into the baking dish. Sprinkle with the caster sugar, mixed in with the cinnamon powder if liked
Bake for about 30 to 40 minutes on the middle shelf

Choose which Brown sugar that you like. Brown sugar includes Demerara, Muscovado [dark and strongest flavour] and Golden.
Increase the amount of Rhubarb and reduce the Apple sauce if preferred

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