This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180ºC. Lightly grease and line base and sides of a 20cm round cake pan with baking paper.
2.In a small bowl, using an electric mixer, beat butter and ¾ cup caster sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.
3.Fold in flour alternately with milk, beginning and ending with flour. Fold pistachios through.
4.Sprinkle extra caster sugar over pan base and arrange rhubarb over sugar. Carefully spoon cake mixture over, smoothing the top.
5.Bake for 40-45 minutes until cooked when tested with a skewer. Cool in pan for 20 minutes before turning onto a wire rack to cool completely.
6.Serve in wedges with cream. Store in an airtight container.
Note
- This cake freezes well. – For a yummy dessert, serve with custard. – Use fruit of choice to replace rhubarb, such as apple, pear or strawberries.
