Sticky rhubarb cake

Ingredients

• 3 ounces butter
• 3 oounces caster sugar
• 2 eggs
• 3 ounces SR flour
• Pinch of salt
• Milk
• 1 libra rhubarb
• 1 tablespoon Demerara sugar

Topping:

• 2 ounces butter
• 3 ounces plain flour
• 1 ounce caster sugar

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Preparation

• Heat the oven to GM5/190C/375F. Grease and line an 8 round cake tin.
• Cream together the butter and the sugar, beat in the eggs and fold in the flour and salt.
• Add enough milk to give a dropping consistency. Slice the rhubarb into 1 pieces and toss with the Demerara sugar.
• Make the topping by rubbing the butter into the flour and stirring in the sugar.
• Turn the cake mix into the tin and arrange the rhubarb on top.
• Sprinkle over the Demerara sugar and the topping mixture.
• Bake in the oven for 40-45 minutes until the cake feels firm on top.