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Ingredients
Makes 8 servings
- 2 stalks rhubarb
- 125g butter
- 125g caster sugar + 1 tbsp for the fruit
- 1 tsp vanilla extract
- 2 eggs, beaten
- 125g self raising flour
- demerara suger to sprinkle on the top
Preparation
1. Preheat the oven to 180 degrees C and grease and line a loaf tin.
2. Cut up the rhubarb and put it in an ovenproof dish and then cover it with sugar. Put in the oven for 20 minutes or until soft.
3. Cream the sugar and butter together until light and fluffy.
4. Add the vanilla and eggs a small amount at a time, mixing in well without letting the mixture curdle.
5. Fold in the flour.
6. Stir the cooked rhubarb into the mixture and then put into the lined loaf tin. Sprinkle sugar on the top.
7. Bake for 30 minutes, checking with a skewer to see whether it has cooked all the way through.
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