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Ingredients
1 rhubarb stalk, chopped
1 tbsp sugar
200g/7oz self-raising flour
1 vanilla pod, seeds only
85g/3oz caster sugar
2 free-range eggs
double cream, for serving
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the rhubarb and the 1 tbsp sugar in a bowl in the microwave and cook on high for two minutes.
3. Mix together the flour, vanilla seeds, 85g/3oz sugar and eggs in a food processor.
4. Place the rhubarb in a small frying pan.
5. Pour over the batter and bake in the oven for ten minutes.
6. Serve with double cream.
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