If, like me, you are lucky enough to have your own rhubarb in the garden, this is a great recipe to rustle up with a few store cupboard ingredients. It is best eaten within a day or so of baking (never a problem around Dandelion Designs!) as it will go soggy fairly quickly. Lovely with a cuppa, or warm it and serve with a dollop of vanilla ice cream. Mmm......
1½ cups light brown sugar
4 oz butter or margarine
1 tsp vanilla extract
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp salt
1 cup milk
2½ cups rhubarb, chopped into ½ inch pieces
¼ cup demerara sugar
1 tsp cinnamon
Beat brown sugar and butter or margarine together, in a large bowl, until fluffy. Beat in the egg and vanilla.
Mix flour, bicarbonate of soda and salt together in a small bowl. Add half flour mixture and milk to the large bowl and beat together before adding the remaining flour mixture and milk and beating in.
Stir in the chopped rhubarb and spread mixture into a lined 10 inch square tin. Combine the demerara and cinnamon and sprinkle over the top.
Bake at 160c for 40-50 mins until skewer test shows cooked right through. Enjoy warm or cold.