With just 10 minutes prep time you can’t go wrong with this spring-time desert
Preheat the oven to 180 degrees. Grease and line a loaf tin with butter and baking paper.
In a bowl, mix together the peeled rhubarb, caster sugar, and lemon zest. Pour the mixture into the prepared loaf tin and spread it out evenly. In another bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift the self-raising flour into the bowl with the butter and sugar and fold it in gently until just combined. Stir in the milk and lemon zest.Bake in the preheated oven for 55 minutes, or until a knife inserted into the centre of the cake comes out clean. Remove the cake from the oven and leave it to cool in the tin for 10 minutes. Garnish with the edible flowers.
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