Cake recipes can be overcomplicated in many cases but with the help of one pantry staple, it’s easy to skip out on a handful of ingredients.
Condensed milk is the ultimate baking shortcut and pairs perfectly with sour rhubarb in these delicious cake squares.
Sharing the recipe on his blog Lord Byron’s Kitchen, food-lover Byron said: “Perfectly sweet and puckeringly tart, these three ingredient rhubarb squares take 30 minutes from start to finish.
“These are a quick and easy treat which can be effortlessly whipped up when your neighbour announces they’re dropping by for tea this afternoon. All in one bowl, so a simple clean too!”
The tantalisingly sweet bake has garnered 44 five-star reviews on the blog and is perfect for summer.
Method
Preheat the oven to 175C (350F) line a nine-by-nine-inch square tin with baking paper and set aside.
Take a large bowl and combine the condensed milk and sieved flour to form a cohesive mixture that resembles cake batter.
Add the raw, diced rhubarb and fold through the batter to distribute it evenly. Byron warned that the batter is “extremely thick”, but to not be alarmed.
Transfer the dense batter to the lined cake pan and press it down slightly, getting right into the corners.
Try and get the top as flat as possible for an even bake, then transfer to the oven for 25 minutes. Remove the cake from the oven and allow to cool completely before tipping out of the pan.
Cut the cake into 16 squares and dust with icing sugar if you desire. Tuck into the cake straight away and store any leftovers in an airtight container for a few days afterwards.
