Recipes -


225g butter
160g brown sugar
100g caster sugar​
1 ½ cups self-raising flour
1 cup rhubarb chopped into 1cm pieces

Rhubarb filling:
225g rhubarb chopped into 1cm pieces
2 tbsp caster sugar

Place the rhubarb on a lined baking tray. Sprinkle with sugar and bake for 15 minutes until soft. Take from oven and set aside until ready to fold into the cake mixture.

Caramel icing:
300g caster sugar
125ml cold water
1 cup cream
400g cream cheese

Put a medium sized pot over a medium heat. Add the sugar and water and keep stirring until the sugar is dissolved. Stop stirring and bring mixture to boil. Do not stir at all once boiling or the sugar will crystallise, and you won’t get caramel - you will get crystallised sugar.

Boil for 10 -15 mins until sugar has turned a dark caramel colour- you will have to stand and watch because if you go too far over it will burn – if you don’t boil long enough it won’t have a deep enough caramel flavour. Remove from heat, with a whisk start adding cream gradually. Be careful as it will spit up at you. If it forms a lump just keep stirring. When all the cream has been added return pot to a low heat. Continue stirring for a minute. Set aside to cool.

Beat the cream cheese until smooth. Add one cup of the caramel. Set aside the rest of the caramel to pour over the top of the cake.

For the cake:
Preheat oven 180C.

Grease two 21cm tins - line with baking paper.

Cream butter and sugar and beat for 10 mins; add eggs one at a time beating after each addition. Fold in sifted flour; add yoghurt to achieve a runny smooth consistency. Fold in rhubarb.

Divide mixture into the two tins and bake for 25 mins or until a skewer inserted comes out clean.

Cut each of the two cakes made earlier in half so you have four layers. Spread a layer of caramel icing, put some of the cooked rhubarb on top, repeat. Once you have added the caramel icing and rhubarb to the top of the cake pour over any extra caramel (made earlier).