Rhubarb Cake

Every winter holidays, when the children were growing up, we would head to the ski slopes with four other families and extras to stay in a fabulous privately owned lodge. We always did our own cooking and with upwards of 20 people to cater for, it was always a little crazy, but so much fun in the kitchen.We even had a couple of birthday cakes to make each year!  This cake is a annual ski slope favourite introduced to us by my good friend Cathy, who is a very accomplished cook, who maybe got it from Jane, who maybe got it from.... who knows ? Ski holidays are adults only now and we don't cook so much, but my children were delighted when I made it last night and we had a trip down memory lane.
It is beautiful served warm with a vanilla custard or cream and ice-cream as a dessert.. Rhubarb is in season now, so it is the time to make it. You will love it and be surprised how easy it is, I am sure!

1 cup cream
1 cup sugar
1 egg
1 1/2 cups self raising flour
1 teaspoon bicarb soda
1 bunch rhubarb chopped
 vanilla
raw sugar for finishing the top approx 2 tablespoons


Chop the leaves off  the rhubarb and discard as they are toxic.Trim the woody ends of the stalks and wash.Similar to celery stalks. Cut into small pieces approx 1/4 to 1/2 inch and set aside.
Line a round 22 cm cake tin with baking paper.
Mix the sugar, egg and cream together. Add the bicarb soda to the flour and sift into the mixture, before adding the rhubarb .I do all of this by hand, its very quick!
Sprinkle with the raw sugar.
Cook in a 180 C oven for 45-50 minutes.