Wash and trim the rhubarb. Cut the stalks into
Sift the flour and salt. Cream the butter and sugar until light, then gradually beat in the lightly mixed egg. Add a little of the flour along with the last few additions of egg and then, using a metal spoon, fold in the remaining flour to make a medium-soft consistency. Spoon the mixture over the rhubarb and spread evenly.
Place in the centre of a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 35–40 minutes or until the cake topping is well risen and golden brown. Sprinkle with a little icing sugar and serve hot with cream or custard.