Serves: 3-4
Calories: 610
Fat: 26g
Saturated fat: 16g
Suitable for freezing: no

–         400-500g rhubarb cut into pieces

–         125g caster sugar

–         175g plain flour

–         125g butter

–         100g demerara sugar

–         Custard, to serve

1. Set the oven to 180ºC or Gas Mark 4.

2. Put the rhubarb into a dish and sprinkle over 3tbsp water and the sugar. Stir together until well mixed.

3. Tip the flour into a bowl and add the butter and demerara sugar, then rub the butter into the flour until the mixture starts to bind together and work it some more until it begins to clump together. Then sprinkle it on top of the rhubarb.

4. Bake for 30-40 minutes, or until the topping is a light golden colour and the filling is bubbling. Serve with custard.  

Serves: 6-8

Calories: 352

Fat: 18g

Saturated fat: 10.5g

Suitable for freezing: no

–         250g self-raising flour

–         1tbsp ground ginger

–         Pinch of salt

–         150g butter, softened

–         150g caster sugar

–         3 medium eggs

–         300g rhubarb, trimmed and cut into 2-3cm slices

–         Icing sugar for dusting

–         1kg loaf tin, buttered and lined with a strip of baking parchment

1. Set the oven to 180ºC pr Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.

2. Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted in the cake.

3. Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer to a wire rack.

4. Dust the cake with icing sugar just before serving, either warm or at room temperature.

Tip from our kitchen: Don’t worry if the mixture seems thick before the rhubarb is added – this is because the rhubarb will release a lot of moisture during cooking.