Rhubarb Traybake

5 from 4 votes

A simple sponge traybake with rhubarb swirled through it, delicious for dessert, picnics or lunchboxes.

Course Baking

Cuisine British

Prep Time 20

Cook Time 35

Total Time 55

Servings pieces

Calories 225kcal

Wash and then chop the rhubarb into small pieces.
350 g rhubarb
Put it in a saucepan with the caster sugar and water.
75 g caster sugar (superfine sugar), water
Cook the rhubarb on a low heat for 5-10 minutes stirring occasionally, until soft and thick. Leave to cool.  
Meanwhile, preheat the oven to 160°C / 320°F.
Mix the butter, caster sugar, eggs and self-raising flour using a hand mixer.
200 g unsalted butter, 175 g caster sugar (superfine sugar), 3 large eggs, 200 g self-raising flour
Only mix until fully combined, don’t over mix.
Spoon the cake mixture into a lined cake tin.
Smooth the cake mixture using a spatula or pallet knife.
Add heaped teaspoons of the cooled stewed rhubarb onto the top of the cake mixture.
Swirl the rhubarb around using the end of a knife (or skewer/toothpick).
Bake for 30-35 minutes (at 160°C / 320°F) or until fully cooked in the centre and golden.   
Remove from the oven, allow to cool slightly then remove from the tin.
Allow the traybake to cool fully before slicing it into squares.