Made this the other day; so I'm writing out the recipe, it was a big hit- especially with me, who normally doesn't eat rhubarb or cake!
I used a square brownie tin, lined, and it's didn't take a lot of rhubarb. . Will post photos later, when I make another. I think it will freeze fine. I think it would make a nice winter pud heated with custard. Enjoy.
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp salt (I left this out)
1 cup caster/white sugar
1/2 cup soft butter
1 egg
1tsp vanilla extract
1/2 cup milk
2 cups chopped rhubarb, (I cut mine small, finger nail diced up)
Beat sugar and butter together, added flour, bp, egg and beat up, then added the milk and extract, finally the chopped rhubarb. Pop into a lined tin. I also sprinkled a little bit of brown sugar on top because husband likes the crunch. Bake 350f /175c for 50 mins, or until knife comes out clean. I cooked mine on the second shelf, as I was cooking other things at the same time.
I used a square brownie tin, lined, and it's didn't take a lot of rhubarb. . Will post photos later, when I make another. I think it will freeze fine. I think it would make a nice winter pud heated with custard. Enjoy.
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp salt (I left this out)
1 cup caster/white sugar
1/2 cup soft butter
1 egg
1tsp vanilla extract
1/2 cup milk
2 cups chopped rhubarb, (I cut mine small, finger nail diced up)
Beat sugar and butter together, added flour, bp, egg and beat up, then added the milk and extract, finally the chopped rhubarb. Pop into a lined tin. I also sprinkled a little bit of brown sugar on top because husband likes the crunch. Bake 350f /175c for 50 mins, or until knife comes out clean. I cooked mine on the second shelf, as I was cooking other things at the same time.
