Preheat oven to 180c / gas mark 4
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
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.