Though summer is well underway and rhubarb is more of a springtime fruit, if you’ve still got some rhubarb plants lingering or you froze some for later use, we’ve got the perfect recipe from our private collection.
Marianne’s rhubarb cake would be a great addition to Sunday dinner or the dessert at one of your summer barbecues. It marries that wonderful tartness that rhubarb is known for with a sweet, fluffy cake perfect for summer – not too rich or too sweet.
Marianne’s Rhubarb Cake
Ingredients:
- 2 ¼ cups flour
- ½ cup sugar
- 2 tsp. baking powder
- 1 tsp. vanilla
- Pinch of salt
- 1 egg
- 2/3 cup butter
For filling:
- 500 grams rhubarb, cut into pieces
- 3 eggs, separated
- 1 cup sugar
Instructions:
- For the dough, mix together flour, sugar, baking powder, vanilla, salt, egg and butter.
- Line a 9” spring form pan with the dough, leave some aside for top decoration.
- For filling, separate egg yolks and whites. In a bowl, whip together the yolks and half a cup of sugar until the egg mixture is light yellow in colour.
- Gently mix in rhubarb and pour over the dough-lined spring form pan.
- Beat egg whites until light peaks form. Add the second half cup of sugar. Beat more until stiff peaks form.
- Spread over the rhubarb mix.
- Make lattice pieces for the top of the cake in a crisscross formation with the leftover dough.
- Bake at 350˚F for 35-40 minutes.
Enjoy the last tastes of spring rhubarb!
Image: lemonade / FreeDigitalPhotos.net
Leave a Reply