IngredientsPrep: 15 min
Cook: 45 min
100g soft butter
100g caster sugar
2 large eggs
100g self-raising flour, sifted
500g ripe rhubarb stalks
100g extra caster sugar
METHOD: Heat oven to 180C/Gas 4. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well.
Gently fold in the sifted flour until you have a batter of dropping consistency.
Cut the rhubarb stalks into 2cm lengths, discarding any leaves. Arrange loosely in a buttered one-litre pie or baking dish and scatter with the 100g extra caster sugar. Spoon the batter mixture on top of the fruit in clumps then smooth out the clumps to cover the rhubarb. Bake for 45 mins, or until the topping is golden and cakey. Serve with rich cream.