I made this rhubarb traybake in super-quick time and snapped a very quick photo on my iPhone – not thinking a great deal of it since I make it so often. The cake batter is made to a recipe given to me by my mother (on most occasions, over the phone) but this time I’ve made the effort to write it down and share it. It’s the kind of traybake that is so simple to make and can be adapted to use any fruit in season. I often add stewed apples with cinnamon, or ripe pears and you can even use berries or at a push, tinned fruit. Using vegetable oil or very light and mild olive oil and yogurt keeps this cake lovely and moist – it is perfect with a cup of tea!
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