Rhubarb Sticky Cake

180g (60z) butter or margarine.

3 eggs, beaten.

pinch of salt.

450g(1lb) rhubarb, sliced into 2.5cm pieces.

180g Caster sugar

180g self raising flour

2 tablespoons of milk

1 tablespoon of Demerara sugar

Topping

50g butter or margarinme

90g plain flour

25g caster sugar

Method

1) Heat the oven to 190 C

2) Grease and line a 24cm (9 1/2 inch) round cake tin

3) Cream together the butter and sugar, stir in the eggs and fold in the flour and salt, add enough milk to give a dropping consistency.

4)  Turn the cake mix into the tin.

5) Toss sliced rhubarb with demerara sugar. Arrange the rhubarb on top of the cake mix.

6)  Make the topping by rubbing the butter into the flour and stirring in the sugar, sprinkle the topping mixture on top of the rhubarb and bake in the oven for about 45-60 minutes or until a skewer comes out clean. Cool on a wire rack.