Prep time:
Cooking time: 1 hour
Total time:
Serves: 8
175g Softened Butter
175g Caster Sugar
3 Medium Sized Eggs, beaten
225g Self Raising Flour
75ml Milk
1tsp Vanilla Essnece
Stewed, Tender Pink Rhubarb
This is a sensible grown-up cake – an antidote to all the chocolate. Madeira is somehow more refined and ‘cakey’ than bouncy sponge cake and this one goes very well with just a hint of the first tender shoots of the pinkest rhubarb marbled through it (please note: this cake has been tested on some lifelong rhubarbaphobes and they both asked for another slice…)
- words: Jo Arnell
- pictures: David Merewether
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