This Rhubarb & Vanilla Cake is a great way of celebrating the rhubarb season in a different way to the usual crumble. The rhubarb and vanilla compliment each other to make a delicious cake.
Begin by roasting the rhubarb – heat the oven to 180ºC (fan, 200ºC non fan). Rinse the rhubarb and dry off any excess water. Trim the ends and cut into pieces roughly one inch in length
Put the rhubarb on a baking tray and sprinkle over the sugar. Toss together making sure all of the rhubarb is coated and then put the rhubarb in a single layer
Cover with foil and bake for 15 minutes before removing the foil and giving the rhubarb a quick stir. Return to the oven without the foil for a further 5 minutes
Reduce the oven temperature to 160ºC (fan, 180ºC non fan) and line a 9 inch loose bottomed or spring form tin
Spoon half of the mixture into the cake tin and spread evenly. Then add the rhubarb and spread out
Add the remaining cake mixture on top of the rhubarb and smooth out the best you can. Don’t worry if the rhubarb mixes with the cake mix
Rhubarb & Vanilla Cake https://www.curlyscooking.co.uk/rhubarb-vanilla-cake/
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