Ingredients
Serves: 8-10
Prep: 25 mins
Bake: 45 mins
- 220g soft butter
- 220g caster sugar
- 2 medium eggs
- ½ orange zest
- 1 tsp vanilla extract
- 220g plain flour
- 20g custard powder
- 1 ½ tsp baking powder
- ½ tsp salt
- 200g natural yoghurt
- 2 tsp grated fresh ginger
- 6-8 stalks of rhubarb
Method
- Preheat the oven to 180°C (160°C fan) and line a 9" square baking tin with parchment paper.
- Wash and dry the rhubarb stalks and trim them to fit the size of the tin.
- Sprinkle 1 tbsp of the sugar into the base of the tin. Arrange the rhubarb snugly, side by side, across the base.
- In a mixing bowl, cream the butter and remaining sugar until light and combined.
- Add the eggs, ginger, orange zest, and vanilla, and mix to combine.
- Sieve in half of the dry ingredients, add the yoghurt, then add the remaining dry ingredients and mix again until everything is fully combined.
- Spoon the batter over the rhubarb and place in the preheated oven.
- Bake for 45–50 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes before carefully turning out upside down onto your serving plate.
- Serve with custard or cream and enjoy.
