An easy cake to bake from ” Cook Simple” by Diana Henry. You can use other fruit if you like, for example peaches, pears or apricots. Just be sure the fruit is tender and ripe or it wont cook .
Beat the sugar and butter together until pale and fluffy. Add the eggs a little at a time, beating well after each addition, If the mixture starts to curdle add 1 tbsp of the flour.
Add the vanilla, then fold in the flour with a large metal spoon, adding enough milk to give the batter a reluctant dropping consistency. Scrape into a buttered 20 cm springform cake tin.
Toss the rhubarb with the 5 tbsps sugar and spread it over the top of the cake mixture. Bake for 40 minutes in an oven preheated to 190 C, 170 Fan, Gas 5. The rhubarb will be singed lightly in parts. A skewer inserted into the middle should come out clean when the cake is ready.
Leave to cool in the tin, then carefully remove the ring and base. Dust with icing sugar before serving.