Somerset Recipes

A first-of-the-season fruit, rhubarb has a lovely sharp flavour. Sharpham grows it in the old-fashioned way, under terracotta cloches, which forces the stalks, making them slender, sweeter and more tender.

Makes 30 x 20cm / 12 x 8in traybake, Preparation Time: 15 mins, Cooking time: 50 mins

Ingredients:

• 175g unsalted butter, softened, plus extra for greasing
• 6 sticks of rhubarb, chopped into 2.5cm chunks
• 270g golden caster sugar
• grated zest and juice of 1 orange
• 3 eggs
• 175g white spelt flour
• 75g Sharpham Park wholegrain spelt flour
• 75g ground almonds
• 2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt
• 150ml soured cream or Greek yoghurt