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This is a beautiful, moist, easy to make cake. It’s always a favourite with everyone who tastes it

Serves 8
Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients:

• 150g finely sliced fresh rhubarb
• 310g self raising flour, sifted
• 250g castor sugar
• 125g plain yoghurt
• 1 tsp vanilla essence
• 1 tsp rosewater
• 2 eggs, lightly beaten
• 125g unsalted butter, melted
  

To Cook:

1. Preheat the oven to 350˚F/180˚C/Gas 4
2. Lightly grease a 23cm round cake tin and line base with baking paper
3. Combine rhubarb, flour and sugar in a bowl
4. Add vanilla essence, eggs, yoghurt, rosewater and melted butter, stirring until mixture is just combined
5. Spoon mixture into cake tin and bake in the preheated oven for 
6. 1 hour, or until a skewer comes out clean when inserted into the centre of the cake
7. Slice into generous wedges and serve
   

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