funny menu for you
350g/12oz caster sugar
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
grated zest and juice of 1 lemon
4 tablespoons milk
600g/11⁄4lb rhubarb, cut into
1 teaspoon ground cinnamon
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm/8in
springform cake tin.
• Cream the butter with 150g/5oz of the sugar until light and fluffy. Sift
together the flour, baking powder and salt. Add to the flour mixture
alternately with the eggs. Beat in the lemon zest and juice, then the milk.
Put the mixture into the prepared cake tin, and level the top.
• Mix the rhubarb with the cinnamon and remaining sugar, and spread on
top of the cake mixture. Bake in the oven for 40–45 minutes until the
rhubarb is soft and the cake has shrunk slightly from the side of the tin.
Leave to cool completely in the tin.
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