110ggolden caster sugar + 1 tspI used cardamom sugar
200grhubarb - washed and trimmed
In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs.
Chop the rhubarb into small pieces and stir into the cake mixture.
Make a well in the centre and add the eggs. Stir together with a flat bladed knife until it all comes together.
Tip into a 20cm (8") silicone round cake mould or lined tin and level with the back of a spoon. Sprinkle the remaining tsp of sugar over the top.
Bake at 180℃ (350℉, Gas 4) for about 35 minutes until the cake is well risen and a skewer inserted into the middle comes out clean.
Leave to cool for about ten minutes, then turn out onto a wire rack to cool completely.
A dollop of clotted or whipped cream makes a very nice addition.Sprinkling the sugar over the top before baking will give additional crunch to the top. Alternatively, omit this and sprinkle on a flavoured sugar after baking. I've used rose sugar to great effect.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.