Rhubarb Tray Bake

The rhubarb outside my back door is turning into a forest, so my thoughts turned to making use of this delicious fruit. A great summery recipe [what summer????]

Pre heat your fan oven to 150C and butter an 8 x 12 inch tray bake tin. I also use some baking parchment on each direction, hanging over to help lift it out.

Prepare 12 oz rhubarb, making sure there are no stringy bits and cut into small ish pieces. I tried to use smaller stalks. Set aside for a mo.

In a medium bowl, place:

5 oz softened butter

5 oz caster sugar

zest of a lemon

1 teaspoon vanilla bean paste or extract.

Cream the above until light and fluffy. Add:

3 large eggs, beating them in one at a time.

Add: and mix well

9 oz plain flour

2 teaspoons baking powder

3 fl oz buttermilk

Tip the mixture into your prepared tin, then toss your rhubarb in about 3 tablespoons demerera sugar [turbinado]  and sprinkle the sugary rhubarb evenly over the top of your mixture.

Bake in your pre heated oven for about 50 mins. Cool and cut into squares. Mmmmmmmm. I love rhubarb. This is just scrummy.