Honey cake is delicious but can be overly sweet, pop in the addition of lovely roasted rhubarb and you create the perfect balance. Serve with cream or custard and the balance becomes even better!
250g/9 oz clear honey
225g/8 oz butter, diced
100g/3.5 oz dark muscovado sugar
3 large eggs
300g/10.5 oz self raising flour
4 sticks of fresh rhubarb
Preheat your oven down to 400F/200C/Gas 6.
Line a baking sheet with baking parchment.
Top and tail the rhubarb sticks and cut into slices.
Lay the slices on the prepared baking sheet.
Bake in the oven for 15-20 mins until soft.
Remove from the oven and allow to cool.
Butter and line a 20cm/8" round loose bottom cake tin.
Turn your oven down to 325/170C/Gas 3.
Pop the butter, honey and sugar into a pan and melt slowly over a low heat.
When the butter has melted, turn up the heat and boil for about a minute.
Leave to cool for 15 minutes.
Beat the eggs into the honey butter mixture.
Pop the flour into a large bowl and add the wet ingredients, whisk together until you have a smooth batter.
Fold in the roasted rhubarb.
Pour into the prepared tin and bake for 50-60 minutes.
