Rhubarb Cake With Rosewater Syrup - cooking recipe

Ingredients

1 cup butter, at room temperature
1/4 cup light brown sugar
8.75 oz rhubarb, trimmed and chopped
3 None large eggs, at room temperature
1 cup self-rising flour
1/2 cup all-purpose flour
1 cup ground almonds
1/3 cup milk
1/2 cup sugar
2 tsp rosewater
None None Pink food coloring

Preparation

Preheat the oven to 350\u00b0F. Grease an 8 inch square cake pan and line with parchment paper, extending the paper above the edges of the pan.
Combine 3 tbsp of the butter and half of the brown sugar in a small pan over low heat. Cook and stir for 2-3 mins or until smooth. Pour over base of the prepared pan. Arrange the rhubarb over the caramel, pressing down lightly.
Using an electric mixer, beat the remaining butter and brown sugar in a medium bowl until light and creamy. Add the eggs, one by one, beating after each addition. Stir in flours, ground almonds and milk. Carefully spread cake mixture over rhubarb. Smooth top.
Bake for 1 hour or until a skewer inserted in the center comes out clean (if over-browning, cover with foil). Cool in the pan for 10 minutes then turn out onto a wire rack to cool.
Combine the sugar, rosewater and 1/3 cup water in a small pan over low heat and stir until the sugar dissolves. Increase the heat to medium and gently boil for 4-5 mins or until the syrup thickens. Remove from heat. Cool, then tint pale pink with a few drops of pink food coloring.
Serve the cake warm or cold with the syrup drizzled over.