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Ingredients
- 100g soft butter
- 100g caster sugar
- 3 eggs
- 100g self-raising flour, sifted
- 300g ripe rhubarb stalks
- 300g cooking apples
- 2 tbsp orange juice
- 100g extra caster sugar
- 1 tsp ground cinnamon
Method
Preheat oven to 180C. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well. Gently fold in the flour until you have a thick, smooth batter.
Cut the rhubarb stalks into 2cm lengths. Peel and core the apples and cut into small chunks. Arrange rhubarb and apple loosely in a buttered 1-litre pie or baking dish. Add the orange juice and scatter with the extra caster sugar and cinnamon.
Spoon the batter mixture on top of the fruit and bake for 50-55 minutes, until the top is golden and "cakey".
