Thanks to Elaine Munro
75gm butter, softened
250gm golden caster sugar
1 tbsp vanilla extract
175 gm self-raising flour
300 gm rhubarb, cut into 2cm pieces and tossed with a little lemon juice
4 tbsp demerara sugar
icing sugar to dust
Grease and line a 23cm (9″) rectangular baking tin.
Beat butter and caster sugar, then beat in the eggs and vanilla
Fold in the self raising flour followed by the drained rhubarb
Gently pour the batter into the tin, sprinkle generously with the demerara sugar and bake at 180 for 30-40 mins until golden brown.
Cool and dust with icing sugar. This will keep in an air tight container for up to a week.