60g soft brown sugar
grated zest of 1 orange
125g unsalted butter
175g caster sugar
1 tsp baking powder
1/2 tsp salt
1 tbsp milk
toasted flaked almonds
icing sugar, for dusting
creme fraiche & demerara sugar, to serve
Preheat the oven to 180C/Gas 4.
Cut the rhubarb at an angle into slices about 5cm long. Melt the brown sugar with the butter in a 26cm frying pan with an ovenproof or removable handle. Add the orange zest and remove from the heat. Cover the base of the pan with the rhubarb.
Cream the butter and sugar until whitish. Gradually add the eggs, one at a time, while still beating. Sift the flour, baking powder and salt, and fold into the mixture. Add the milk and mix well. Spread the mixture over the rhubarb with a spatula.
Bake in a preheated oven for about 30 minutes, until the cake mixture is firm to the touch. Leave to cool for about 20 minutes in the pan and then invert on to a large flat serving plate.
Sprinkle with the toasted flaked almonds and dust with icing sugar.
Serve warm with creme fraiche.
To reheat, put on a large baking sheet, sprinkle with demerara sugar and bake for 15-20 minutes in an oven preheated to 180C/Gas 4.
They had rhubarb at the market for a bargain price so I found myself buying some, but once home I wasn't sure what to do with it. I wanted to do something different to the usual crumble.
This was lovely and incredibly easy. I doubted that the rhubarb would be cooked enough and was very pleased to be proved wrong, it was deliciously soft.
I also reheated it for the second day and it warmed up beautifully as directed.
It was also the first time I got to use my cake stand and it felt rather impressive sitting there!
Taken from: Sarah Raven's Garden Cookbook