Approx. 12 pieces of rhubarb about 110mm long

200g sugar

zest and juice 1 orange


225g butter

200g flour

tsp baking powder

75ml buttermilk

200g sugar

4 eggs

tsp vanilla paste

Serve with custard


1. Lay the rhubarb on a sheet of parchment. Sprinkle on sugar, then zest and juice

2. Bake at 180c for approx. 6mins – cool completely, cut in half lengthways

3. Cake – beat the butter and sugar and vanilla, add eggs, milk and flour

4. Spoon into a 9 x 5 loaf tin (greased and lined)

5. Lay the rhubarb on top, sitting across the cake

6. Bake at 180c for 40mins (approx.)

7. Cool slightly, serve with custard