Rhubarb pudding cake

1.Preheat oven to 190°C. Grease a 20cm springform cake pan.

2.To make streusel topping, sift flour into a bowl. Rub in butter with fingertips, until mixture resembles coarse crumbs. Stir in sugar. Set aside.

3.In a bowl, combine rhubarb with 1 tablespoon sugar, tossing well. Set aside.

4.In a bowl, use an electric mixer to beat butter until creamy. Add remaining sugar, beating until light and fluffy.

5.Add eggs, one at a time, beating well after each addition. To prevent mixture curdling, add 1 tablespoon extra flour.

6.Sift flour with salt. Fold into creamed mixture, adding up to 2 tablespoons milk, if necessary, to form a dropping consistency. Spread evenly into prepared pan. Add rhubarb and streusel topping.

7.Bake for 1 hour 15 minutes, until top is golden and a skewer comes out clean. Transfer to a wire rack to cool completely in pan. Dust with icing sugar to serve.