Ingredients:

250g butter at room temperature 

125g caster sugar

125g brown sugar 

5 fresh free range eggs 

1dsp vanilla extract 

400g plain flour 

1dsp baking powder 

1tsp cinnamon 

300g freshly picked rhubarb 

Method:

Cream together butter and sugars until light and fluffy and then add vanilla extract and eggs one at a time, use a spoonful of flour with the addition of each egg. 

Save 100g of flour back and fold in the remaining flour and baking powder.

Remove 85g of the mixture and mix with the reserved 100g flour to make a crumble mix with the cinnamon.

Wash and dry the rhubarb then chop finely and add into the main mixture. 

Pour cake mix into a lined tin, approximately 20 cm wide. Distribute the crumble mix over the top and bake for an hour uncovered at 160°. 

Cover with foil and bake for another 15 minutes then allow to cool in the tin for a further 15 minutes.

Remove carefully from tin and allow to cool on a wire rack.