I made this cake on World Elephant Day so I made sure there was an elephant in the background of the photos. I love elephants; anyone who knows me knows that they are my favourite animal. I have millions of elephant themed things and I have adopted one through WWF. If you want to learn more about World Elephant Day, visit this website here.
This cake is really easy to make because you put all of the ingredients in a bowl and mix it. Then you place it in a pan, cover it with rhubarb and then you bake it. It is so tasty - the sponge tastes of orange and then there is a slightly sharp taste of the rhubarb.
This recipe is from Rhubarbaria by Mary Prior which is a book all about Rhubarb.
350g self raising flour
3 tsp baking powder
250g butter, softened
250g castor sugar
6 tbsp milk
grated rind of 2 oranges
9 sticks of rhubarb, chopped
Preheat your oven to 200°C/gas mark 6. Sift the flour and baking powder into a bowl and then add in all the other ingredients (except for rhubarb and demerara sugar). Mix well until fully combined and pale in colour, about 2 minutes on a high speed. Line a large roasting tin with foil and spread in the cake mix. Top with the chopped rhubarb and then sprinkle with the demerara sugar. Place in the oven and bake for about 45 minutes or until a skewer comes out clean.