I make this cake whenever I have a glut of fruit.
It works well with Rhubarb but I did it with Plums this week which was pretty yumtious.

This one is made with Rhubarb, but use whatever you have, Bananas, apples, pears would be great too.

You will need:

A cake tin or frying pan that will also go in the oven – Use whatever you have and don't worry too much about the quantities filling it…It will either be ‘flan like’ and take a shorter time to cook if you use a wide pan/tin and longer for a taller/thicker sponge if you use a smaller pan/tin.

4 sticks of rhubarb or 4 apples/ 8 plums – or whatever you have…
100 g Xylitol and 5g Stevia
50g butter
For the sponge:
200g butter
200g ground almonds or 200g or gluten free flour (I use Dove’s Gluten Free Self Raising Flour blend)
1 tsp Gluten free baking powder
3 eggs
1tsp Vanilla Extract
100g Xylitol – (sugar replacement – you can find it in supermarkets these days in the sugar section. It looks like this
20g Stevia – it is very light in consistency. I use it as I find Xylitol has a sort of cold taste – this is slightly bitter and counters the Xylitol taste – it balances it really well. The pack I use looks like this:<
Pre heat your oven to around 170C.
1. Chop up your fruit to your liking and cover the bottom of your well buttered cake tin with them – make it neat – you will see this bit when it’s finished.
2. Pop the butter for the caramel into a pan and sprinkle the Xylitol sugar over it and heat it over a medium heat until it bubbles. Watch it like a hawk! When it turns a very slightly golden coour take it off the heat and add the Stevia reserved for the caramel. Stir in well and pour over the fruit in the tin.

3. To make the sponge, add the Xylitol and Stevia to the softened butter give it a good mix with a wooden spoon.
4. Add the eggs one at a time and mix after each addition.
5. Add the ground almonds, add the baking powder, mix carefully until just combined.Then the vanilla extract.
6. Spoon the sponge mix over the caramel and fruit.
7. Pop in the oven (around 170deg C) for around an 45mins. Keep checking your sponge. Have a listen to it once the time is about up, put your ear to it and if you hear it bubbling, put it back in the oven. If you find that the top is over-browning, make a lid with some foil. Cakes with fruit in can take a little longer to bake that other cakes.

Once baked, remove from the oven and turn out as soon as you can onto your cooling rack. Occasionally some fruit will stick to the tin. Carefully replace it back onto the top of your cake.

Serve with fresh custard (sweetened with Xylitol and Stevia to taste) or clotted cream.