This delicious Rhubarb Cake made from an enriched bread dough used to be made all over the country. Originally it would have been baked in a bastible or baker beside an open fire. My mother, who taught me this recipe, used to vary the filling with the seasons—from rhubarb to gooseberries, to damsons, blackberries and apples.
1 × 10 inch (25.5 cm) Pyrex or enamel plate
Sieve into a bowl the flour, castor sugar, salt and bread soda; rub in the butter. Whisk the egg and mix with the buttermilk. Make a well in the centre of the dry ingredients. Pour in most of the liquid and mix to a soft but not sticky dough; add the remainder of the liquid if necessary.
© 1990 Darina Allen. All rights reserved.