This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea ...

I recommend using a 9x13 glass baking pan with a lid, so it can go straight from oven to fridge and/or freezer. Store this ...

Whisk in the egg yolks then mix in the flour and baking powder to a soft dough. Press the dough into the bottom of the moulds and bake for 15 minutes. Cool. Place the rhubarb and sugar in a ...