Hot cross buns!

[Antie Em]

Well there's a new one to try - thanks expat

[gardener]

Just be careful of the type of cake tine you use - I have one which (20 years later) still has marks where each chunk of rhubarb sat! And, yes, I did line it with paper. It is a very acid fruit.

[Antie Em]

We used to grow it in the garden when I was a kid. We would have a stick of it and dip it in sugar - lovely. Remember mom always telling us to never eat the leaves - wouldn't have wanted to anyway.

[snoopysue]

Just be careful of the type of cake tine you use - I have one which (20 years later) still has marks where each chunk of rhubarb sat! And, yes, I did line it with paper. It is a very acid fruit.

I know my recipe says to line the sides as well as the bottom, but must admit I'm too lazy, so I only ever line the bottom and well grease the sides - as yet no problem. My cake tin's non stick as is my mothers, that may make the difference. I've just invested in a prestige one (their mincepie trays are so good - and easy to keep clean), but I haven't done the rhubarb cake in it yet!