Honey and Rhubarb Cake

This cake is something to write home about!

It is so buttery, tender and moist with the tart flavour

of rhubarb permeating through it.

It's best eaten fresh baked, still warm from the oven,

with a hot cup of coffee,

or even as a pudding, spiced up with a sweet ginger

flavoured custard or whipped cream.

It also keeps well, staying moist;

however it will firm up over a day or two,

but it never lasts that long in our house.

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Ingredients:
280g self-raising flour
5ml baking powder
2ml salt
110g caster sugar
110g demerara sugar,
plus a little for sprinkling on top of the cake
110g butter, melted
2 eggs
300ml rhubarb and honey compote (see previous recipe)
5ml vanilla extract

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Method:
Preheat the oven to 180C

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Line the base of a 9inch round cake tin with baking paper and butter the sides

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Mix the flour with the baking powder, salt and sugars. Make a well in the centre and add the butter, eggs, rhubarb and vanilla. Beat all together well and pour into the tin. Smooth the top lightly and sprinkle about 30ml demerara sugar evenly over the top.

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Bake for about 45 minutes until firm to the touch. Test by pricking with a skewer - if it comes out clean the cake is done. Allow the cake to cool in the tin for about 15 minutes before turning out onto a serving plate.