- Preheat the oven to gas 4, 180°C, fan 160°C.
- Grease and line a 20cm round springform tin and set aside. Put the rhubarb on a baking tray and roast for 10-15 minutes, or until just soft and allow to cool (make sure it is properly cool before you begin to make the cake).
- Put the butter and sugar into a large bowl add and beat until light and fluffy. Add all the remaining ingredients except the rhubarb and mix thoroughly to combine. Gently fold in the rhubarb, pour the mix into the prepared cake tin and smooth the top.
- Bake for 45 mins to 1 hour or until a skewer inserted into the centre comes out clean. (The cake may need to be covered with foil part way through cooking, if the surface appears to be browning too quickly.) Serve with custard once cooled.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
See more Valentine's Day recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.