Butter and vanilla cake with poached rhubarb

I love this butter and vanilla cake, simple to make not too

many ingredients, will double as a cake for tea or with poached

rhubarb and whipped cream for dessert.

8 slices approx.

200g sugar

3 eggs, room temperature

1 teaspoon vanilla paste

1 teaspoon vanilla extract

120g flour

150g butter, melted

Set oven 180c line a 23cm cake tin with nonstick paper

Sugar, eggs, and vanilla into the mixer, whisk for 4/5 minutes until really

thick and creamy, slowly fold in the flour, then the melted butter. Spoon

into the lined cake tin and bake for 35 minutes or until a skewer inserted

into the centre of the cake comes out clean. Cool in the tin.