Rhubarb and Honey Cake Recipe

250 g/9 oz clear honey
100 ml/4 fl oz oil
1 egg
5 ml/1 tsp bicarbonate of soda (baking soda)
60 ml/4 tbsp water
350 g/12 oz/3 cups wholemeal (wholewheat) flour
10 ml/2 tsp salt
350 g/12 oz rhubarb, finely chopped

5 ml/1 tsp vanilla essence (extract)

50 g/2 oz/0.5 cup chopped mixed nuts (optional)
For the topping:
75 g/3 oz muscovado sugar

5 ml/1 tsp ground cinnamon
15 g/0.5 oz/1 tbsp butter or margarine, softened

Method:

Mix together the honey and oil. Add the egg and beat well. Add the bicarbonate of soda to the water and leave to dissolve. Mix together the flour and salt. Add to the honey mixture alternately with the bicarbonate of soda mixture. Stir in the rhubarb, vanilla essence and nuts, if using. Pour into two greased 450 g/1 lb loaf tins (pans). Mix together the topping ingredients and spread over the cake mixture. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until springy to the touch.