150g butter, room temperature (extra for greasing)
150g golden caster sugar (plus extra)
2 medium eggs
150g self raising flour
zest of one orange (finely grated)
juice of half an orange
1 tsp baking powder
300g rhubarb, trimmed and cut into 3cm lengths
2 tbsp chopped hazelnuts
Optional to serve creme fraiche
Grease a 7 inch spring form tin with butter and preheat the oven to 180C / 160C fan
With an electric whisk cream together the butter and sugar until light and fluffy before adding the eggs one at a time. Add the flour a spoon at a time then the zest, orange juice and baking powder. Mix well until you have a fully combined batter.
Spoon in half the mixture into the tin. Arrange half the rhubarb on top, sprinkle over 1 tbsp of sugar. Top with the rest of the mix covering the rhubarb and spreading to the edges before adding the rest of the rhubarb, another tbsp of sugar and scatter over the hazelnuts.
Bake in the oven for about 45 mins and then cover with foil and bake for another 15 minutes. Check the middle is firm to touch before removing from the oven. Allow to cool or serve warm with a dollop of creme fraiche.