Orange, Semolina And Rhubarb Cake

• 3/4 cup butter, at room temperature
• 1 tbsp orange zest
• 3/4 cup granulated sugar
• 3 None large eggs, at room temperature
• 1 cup self-rising flour, plus 2 tbsp, sifted
• 1/2 cup fine semolina
• 1/4 cup buttermilk
• 7 oz rhubarb, trimmed, cut into 1 inch pieces
• 1 tbsp demerara sugar
• None None Orange Rhubarb Syrup
• 1 cup orange juice
• 1/2 cup granulated sugar
• 4 oz coarsely chopped rhubarb

1. Preheat oven to 350u0b0F. Grease and line a deep 8 inch round cake pan with parchment paper.
2. Cream butter, orange zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Fold in flour, semolina and buttermilk. Transfer to prepared pan and top with rhubarb and demerara sugar. Bake for 1 hour. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the orange rhubarb syrup, place all ingredients in a small saucepan with 1/2 cup water. Stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, uncovered, for about 10 mins, or until syrup has thickened slightly. Strain.
4. Invert cake onto a serving plate. Pour 1/2 the orange rhubarb syrup over cake. Serve with remaining syrup.

butter, orange zest, sugar, eggs, flour, fine semolina, buttermilk, rhubarb, sugar, orange rhubarb syrup, orange juice, granulated sugar, rhubarb

Taken from recipes-plus.com/api/v2.0/recipes/32249 (may not work)