Kitchen Garden

STEP INTO MARCH

GATEAU VITE FAIT WITH RHUBARB

I can highly recommend trying this delicious French ‘quick cake'. You can customise it through the seasons, swapping apples or plums for rhubarb.

SERVES 8

Preparation time: 15 minutes

Cooking time: 30 minutes

■ 150g (5oz) sugar, plus 2 tbsp for top of rhubarb
■ 3 eggs
■ 3 tbsp butter, melted
■ 2 tbsp buttermilk (or milk)
■ ½ vanilla pod, seeds scraped out (or 1 tsp vanilla bean paste)
■ 150g (5oz) plain flour
■ 1 tsp baking powder
■ Pinch of salt
■ 200g (7oz) diced rhubarb

1. Preheat oven to 180C/fan 160C/gas 4, and grease and line a 20 or 23cm (8 or 9in) baking tin.

2. In a large bowl whisk the eggs and the sugar until light.

3 Add the melted butter, vanilla and milk, stirring to combine.

4. Mix in the flour, baking powder and salt. Mix until combined, but don't over stir.

Pour the mixture

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