- 1 cup sugar
- 2 cups rhubarb, chopped
- 175 g butter, melted
- egg, whisked
- 1 ½ cups plain flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg, grated
- ½ tsp all spice
- 1 cup raisins
- ¾ cup walnuts, chopped
- Icing sugar
Preheat the oven to 180°C.
Line baking tin with parchment paper.
Put the rhubarb and sugar in a large bowl, then stir well.
Add the butter and egg and mix well.
Fold in the sifted dry ingredients, raisins and walnuts.
Spoon the mixture into the prepared tin.
Bake for 1 hour or until the top springs back when lightly touched and a skewer inserted into the middle comes out clean.
Remove from the tin and cool on a wire rack.
Sprinkle icing sugar over cake.