Line a 23cm square tin with baking paper (Tip: Scrunch up paper and wet under tap. Unscrunch and shake off excess water. It is now much easier to use to line tin.)
In a large bowl, beat the butter and condensed milk until thick and creamy.
Add the flour in two parts, beating in each time until incorporated.
Add the Sparkling Rhubarb and whisk in until just come together.
Pour directly into tin, smooth over the top with a spoon and bake at 180°C for 15 minutes, then turn the oven down to 160°C and bake for a further 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
Cool on rack for 15 minutes then turn out of the tin.
Best enjoyed warm on its own or with poached rhubarb and cream.
Our Elderflower Lemonade works very well in this recipe and is delicious served with Elderflower Cream – whip equal parts of double cream and Apple & Elderflower juice.