If you were at our 2nd anniversary on the cold, wintry morning, you would have tasted Ros’ delicious, moist Rhubarb cake. Finally we’ve got our hands on her recipe and her it is for you to try it out yourself. You might be lucky to get some rhubarb from the swap to make your cake too!
1/4 lb sugar
3/4 cup milk
2 cups self raising flour
3 tbsp melted butter
3 tbsp cooked rhubarb
Red currants or other berries (to add to the top of cake)
Break eggs into a large bowl, add sugar and vanilla essence. Beat well, then add milk and flour and last of all the melted butter.
Stir through the rhubarb. Grease tin and bake about 20-25 minutes in moderate oven.
1/2 lb of icing sugar, vanilla essence, 1 dessert spoon butter. Beat to a cream and add water as needed to spread.