I love anything Rhubarb and this cake is sooo delicious
Prep Time 15 min
Serves 8 to 10

Ingredients

1 cup caster sugar
1 bunch Rhubarb, trimmed and cut into 15cm pieces
2 eggs
1/2 cup water
1/3 cup brown sugar
1 tsp vanilla essence
1 lemon, rind grated
100g unsalted butter melted
1 cup self-raising flour
2 tbsp milk
Thicked cream to serve

Method

1. Preheat oven 180°C or 160°C fan-forced.
Grease and line a 20cm square cake pan.

2. Place brown sugar and 1/2 cup of water in a small saucepan. Heat on low, stirring, until sugar dissolves. Increase heat to medium and simmer for 8 - 10 minutes without stirring, until golden. Immediately pour into prepared cake pan.. Arrange Rhubarb over caramel.

3. Using an electric mixer, beat eggs, sugar,vanilla essence and rind until pale and creamy.
Add butter and beat until well combined. Fold through flour and milk alternately, beginning and ending with flour. Place spoonfuls of batter over Rhubarb and carefully smooth top. Taking care not to disturb the Rhubarb.

4. Bake for 25 to 30 minutes, until cake springs vackwhen touched. Invert onto a serving plate while still hot.

Serve with whipped cream or ice-cream.

Enjoy

Suzanne