Ingredients
125g (4¼oz) butter
300g (11oz) caster sugar
1 egg
1 teaspoon vanilla extract
250g (9oz) plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250ml (8oz) buttermilk (if unavailable use plain yogurt and milk mixture)
250g (9oz) rhubarb, chopped
1 tablespoon plain flour
Topping:
50g (2oz) butter
2 teaspoons ground cinnamon
225g (8oz) brown sugar
Instructions
1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.
2. In another bowl, sift together 250g flour, bicarbonate of soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
3. Toss rhubarb with 1 tablespoon flour and stir into batter. Spoon batter into buttered 23x33cm baking tin and smooth the surface.
4. Blend together 50g butter, cinnamon and brown sugar; sprinkle evenly over batter.
5. Bake at 180 degrees C (gas mark 4) for 45 minutes.
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1 comment:
Thank-you! Rhubarb can be hard to find here..doesn't grow in every other backyard as it does in southern Ontario and, I assume, in your part of UK. Will look for it in the specialty shop on the weekend...thanks again....
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