Preheat oven to 180c  / gas mark 4

Ingredients:

170 g gluten free self raising flour

150 g light muscovado sugar

170 g softened butter 

4 eggs (3 if using non gf fl)

2/3 stems of rhubarb chopped and softened by roasting in oven

Method:

Mix all ingredients (except rhubarb) together until smooth.

Fold in rhubarb.

Put in 20cm square tin. Bake in centre of oven for about 30 mins

Perfect as a pudding served with cream, yoghurt or custard.