A delicious cake we’ve enjoyed baking and eating while at Kieran and Belinda’s in Waipara, North Canterbury.
150g butter, melted
1 1/2c self-raising flour
500g rhubarb, chopped into small pieces
1 tsp cinnamon
1 tsp flour
Preheat oven to 180 degrees Celsius. Combine melted butter and sugar, then add eggs. And sifted dry ingredients and moisten batter with milk. Mix topping ingredients together. Add half of topping mix to cake batter. Fill spring tin or round with hole in center with cake batter, then add remaining topping mix, pressing lightly. Bake 45min. Sprinkle with cinnamon and serve.
For dairy-free version, substitute olive oil for butter and omit milk.