Rhubarb & hazelnut cake

Prep 20 mins | Cook 1 hr | Serves 8

125g butter, softened
1 cup caster sugar
2 eggs
2 cups self-raising flour
¹⁄₂ cup milk
100g roasted hazelnuts, roughly chopped
350g rhubarb*, trimmed, washed and cut into 2cm lengths
1¹⁄₂ tbs icing sugar
Thick cream or natural yoghurt, to serve

* about 1 bunch rhubarb is required

Step 1 Preheat oven to 160°C/140°C fan-forced. Grease and line a 22cm round cake pan with baking paper.

Step 2 Using electric beaters, beat butter and caster sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in flour, milk and half the hazelnuts. Spoon mixture into prepared pan.

Step 3 Evenly top cake batter with rhubarb and sprinkle with remaining hazelnuts. Gently press topping into batter. Dust with icing sugar. Bake for 1 hour or until cake is cooked when tested with a skewer. Cool for 5 minutes in the pan then turn out onto a wire rack. Serve warm or at room temperature with thick cream or yoghurt.

Good for you ... Rhubarb

A source of dietary fibre which helps keep the normal function of the intestine.

Provides vitamin C, which contributes to the normal functioning of the body’s immune system.

A source of potassium which may help balance the effects of sodium from salt.