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.
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