If like me your rhubarb is really successful every year and you are looking for new recipes to use it up then be inpired by this delicious "Irish Rhubarb Cake".
This recipe comes from Rachel Allen's 2015 book "Coast -Recipes inspired by Ireland's Wild Atlantic Coast".
A delicious way to use rhubarb, this is the kind of recipe that's been made in Ireland for over a century with whatever fruit is in season. Try it in winter using sweet eating apples
Serves 6
225g (8oz) plain flour
½ tsp baking powder
100g (3½ oz) unsalted butter
1 egg, beaten
75ml (3fl oz) milk
300g (11oz) chopped rhubarb
100g (3½ oz) caster sugar, plus 2 tbsp for sprinkling
Preheat the oven to 180°C (350°F), Gas mark 4.
SIft the flour and baking powder into a bowl, then rub in the butter until it resembles breadcrumbs. Mix the egg and milk together, then add to the flour and combine to form a soft dough. It is supposed to be wet.
Spread a thin layer in a shallow 1 litre (1¾ pint) pie dish, to a depth of about 5mm (¼ in).
Mix the rhubarb and the 100g (3½ oz) sugar and ;pile it into the dish, then spoon the rest of the dough over and spread it slightly - don't worry, it will join up in the oven. Sprinkle the 2 tablespoons of sugar over the top and bake in the oven for 40-50 minutes until the top is golden and crunchy and a skewer inserted into the centre finds the fuit tender. Serve with softly whipped cream.
