Rhubarb Cake Traybake

Well that was a bit of a typically rubbish bank holiday with the weather. It's May but we spent much of the weekend wrapped up in winter coats watching football. Where we should've been sitting on blankets in the sunshine, we instead had the blankets over our knees to keep warm!

Thankfully the sun came out on Monday afternoon allowing us to spend a couple of hours in the pub garden, catching up with friends who we somehow only seem to see when the sun comes out and we bump into each other over a pint. The best kind of friends!

I hear the sun is shining in Portugal, and as that's where I'm heading next week for a break with old friends I'm happy that I will be able to wear my flip flops at long last.

This weekend did mark the arrival of our rhubarb though, which does make me happy, as I bloomin' love rhubarb, firstly because it doesn't require me to have any green fingers to grow it, and secondly because it makes a mean crumble. On Sunday I cooked a roast dinner (which is a bit of a rarity here), and followed it with a home made crumble  and a rhubarb cake. I started to panic when I checked the baking cupboard & realised that the girl teen had used up all the caster sugar making her speciality chocolate mug cakes, but had thankfully left me 3 eggs, which was enough for the cake. I used soft brown sugar instead of caster, but it would work equally well with caster, albeit a little paler in colour.

Rhubarb Cake Traybake by Helen Jessup on Scribd

It's a lovely moist cake, and it can be served warm or cold, on its own or with custard or vanilla ice cream. It's also great for packed lunches and picnics, and keeps well for a few days in an airtight container.