SERVES 8-12
115g unsalted butter, softened, plus extra for the tin
2 very ripe bananas
170g caster sugar
3 large eggs
225g self-raising flour
1 tbsp baking powder
2 tbsp milk
FOR THE RHUBARB
350g rhubarb, trimmed and
chopped into 3cm pieces
2 tbsp caster sugar
1 tbsp elderflower cordial
1 Preheat the oven to 190C/gas 5. Butter a 20cm round springform cake tin and line with baking paper.
2 First make the rhubarb: mix the rhubarb, sugar and elderflower cordial in a small pan over a low heat and leave to soften for 20 minutes or so, stirring occasionally. Leave to cool while you make the cake.
3 Mash the bananas in a food processor, then add the sugar, butter, eggs, flour and baking powder. Whiz until well blended. Add the milk and whiz again.
4 Pour the mixture into the prepared tin, then spoon the rhubarb on top. Bake for about 50 minutes or until a skewer inserted at the centre comes out clean. If the top is browning too much, cover it loosely with foil. Remove from the oven and leave to cool on a wire rack before releasing from the tin.