I did some foraging for this in my backyard and it turned out it was served for a glorious afternoon tea.

Serves 12

60g butter

1/3 cup milk

2 eggs, large

1 cup raw cane sugar

1 ¼ cup self-raising flour

½ tsp ginger

1 orange, zest

200g rhubarb, peeled and cut into ½ cm slices

 

Method

Preheat the oven 180C

Grease and line a 20 cm spring-form baking tin.

Melt the butter in a small saucepan over low heat, add the milk and orange zest and allow to cool slightly, set aside.

Beat the eggs with the sugar (reserving 2 tablespoons for sprinkling on the top) until light and fluffy.

Continue beating slowly now and drizzle in the milk and butter mixture.

Fold in the sifted dry ingredients.

Pour into prepared tin and scatter over the rhubarb, some will stay close to the surface and others will drop. This is what makes the cake moist and magical.

Sprinkle over remaining sugar and bake in preheated oven for 20 – 30 minutes or until skewer comes out clean when inserted gently in the centre.

Cool for as long as you can before cutting. It is best eaten on the day or the rhubarb starts to seep.