Preheat the oven to 180 ℃ /160℃ fan/gas mark 4. Grease and line the base of a 23cm round deep cake tin.
Wash, trim and cut the rhubarb into small pieces.
Beat the sugar and butter together until pale and fluffy. Add the eggs one at a time beating well after each addition. Add a tablespoon of the four with the last egg to help prevent the mixture from curdling.
Add the elderflower cordial and prepared rhubarb. Next, gently fold in the flour.
Spoon into the prepared tin and level the surface. Bake for 50 minutes – 1 hour or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Sift the icing sugar into a small bowl and stir elderflower cordial and enough water to mix to a smooth runny icing. Drizzle over cake and allow to set before serving.
Freeze without the elderflower icing for up to 6 monthsNutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.