Thanks everyone for contributing to a beautiful Sunday afternoon with your generous offerings of seedlings and cake
If you have a surplus of rhubarb here’s the delicious recipe for Ellen’s Rhubarb cake.
Regency Town House Rhubarb Cake
- 200g brown sugar 200g butter
- 350g self raising flour 4 eggs
- 350 – 400g rhubarb
- Juice and zest of 1 orange
Chop the rhubarb and marinate in the juice and zest with a tablespoon of the sugar for an hour.
Cream the butter and remaining sugar, then add the eggs in small quantities with a teaspoon of flour.
When the eggs are fully mixed in, fold in the remaining flour. Add a splash of milk if it is very stiff. Then add the rhubarb and juice. Mix well.
Pour into a greased 25 cm cake tin and bake for 45-50 minutes at 180c fan / 200c.