• 450 g/1 lb early rhubarb
• 100 g/4 oz castor or soft brown sugar
• little grated orange rind
• 2 tablespoons water
• icing sugar

Wash and trim the rhubarb. Cut the stalks into 2.5 - cm (1 - in) lengths and put into a buttered 1 - litre (1½- to 2 - pint) pie or baking dish. Add the sugar, grated orange rind and water. Set aside while preparing the topping.

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.