You will need:
For the sponge base – 3oz marg, 3oz caster sugar, 2 eggs, 3oz SR flour, milk.
1lb rhubarb sliced into 1 inch pieces tossed in 1 tbsp of demerera sugar.
For the crumble topping. – 2oz marg, 3oz pl flour, 1oz caster sugar
Method base- cream marg and sugar add eggs, mix, fold in flour plus some milk if needed. Put into 8” round springform tin ( I use a round silicone tin and it comes out fine)
Arrange rhubarb on top. (I only used half the amount of rhubarb)
For the crumble topping rub the marg into the flour to resemble breadcrumbs add sugar put on top of the rhubarb and bake at 190c for 40 mins.
You will need 4oz marg, 2oz caster sugar, 4oz pl flour, 2oz ground rice.
Cream marg and sugar together add flour and ground rice mix, roll into a sausage shape and slice off discs. Place on baking sheets and cook for 15 mins at 190c.
As you can see mine were more of a rectangle than a disc lol, these are very moreish beware!!
And I keep forgetting to post about my awards.
I was kindly given this award from Sian at diaryofatinyholder and Sandie from dancingonabladeofgrass. Thankyou to both of you! It’s very exciting as these are my first awards!
1 .Put this rather sparkly black Logo on my Blog - done
4. Put a link to those Blogs on your Blog
And finally an update on the little sparrow I found in my garden. The mum kept on feeding him and it appears that it is okay and has gone with his mum.