INGREDIENTS

125g Unsalted Butter, room temp

1/2 Cup Light Brown Sugar

2 tsp Vanilla Extract 

A pinch of salt 

3 Large Eggs 

1 1/4 Cups Plain Flour

3 tbsp Corn Flour 

2 tsp Baking Powder 

2 tbsp Milk 

1/2 Tin of Pitted Cherries 

1 Cup of Rhubarb, chopped into 1/2 inch slices

 

METHOD

1. Preheat the oven to 180 degrees celsius and line an 8 x 8 inch baking tin with baking paper. 

2. Drain the cherries, keeping the syrup. Add the syrup and rhubarb slices to a pan and boil over a medium heat for 4 minutes. Drain and keep to one side. 

3. In a bowl, mix the plain flour and corn flour. Sift twice, before adding the baking powder and salt.

4. Separately cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and then stir in the vanilla extract. 

5. Add the flour mixture and milk in slowly and combine everything together. Don’t overmix it!

6. Pour the cake batter into the lined baking tin and spread evenly. Top with the pitted cherries and rhubarb.  

7. Bake for 40-45 minutes, until a knife inserted in the middle comes out clean. Allow to cool before you start tucking in!