Rhubarb or Gooseberry Cake

Name: Rhubarb or Gooseberry Cake
Yield: Serves Four to Six
Ingredients: 50 g/2 oz butter; 75 g/3 oz plain flour; 25 g/1 oz sugar; little milk; 225 g/8 oz rhubarb, cut into; 2.5-cm/1-inch pieces, or 225 g/8 oz topped and tailed fresh ripe gooseberries; 1 tablespoon sugar; 2 eggs; 100 g/4 oz sugar; 100 g/4 oz self-raising flour, sifted with a pinch of salt; 100 g/4 oz self-raising flour, sifted with a pinch of salt; 100 g/4 oz butter

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

For the Cake

100 g/4 oz butter
100 g/4

Dessert
Vegetarian
Cake

Method

Prepare a 20-cm/8-inch deep round cake tin or small roasting tin: brush it with melted butter or oil, dust with flour and then line with greaseproof paper. Repeat the greasing and flouring procedure.