Rhubarb Cake

Instructions

1 The day before you plan to make this cake, trim and rinse the rhubarb, running a
potato peeler over the surface to take off the outermost layer unless it is very
young and tender.
2 Any thick stalks should be cut lengthwise in half, so that all the pieces are of
an even thickness. Cut them into 1 1/2 in (3 1/2 cm) sections and place in
layers in a large non-metallic bowl (plastic or glass are ideal).
3 Mix the sugar with the cinnamon and sprinkle a little on to each layer,
reserving most of it for sprinkling over the top layer.
4 Leave to stand in a cool place overnight. When it is time to make the cake,
preheat the oven to 375°F (190°C) mark 5.
5 Work the butter, softened at room temperature, with 5 oz (150 g) of the sugar;
beat until pale and fluffy; beat in the eggs one at a time.
6 Sift in the flour with the baking powder and a pinch of salt; stir in well,
adding the milk and the juice and finely grated rind of the lemon.
7 Grease a 9-10 in (24 cm) flan dish or fairly shallow spring-release cake tin
with butter; drain off all the liquid from the rhubarb and chop 7 oz (200 g) of
the pieces finely; fold into the cake mixture and turn into the flan dish or
cake tin; smooth the surface level with a palette knife. Cover with the
remaining pieces of rhubarb, arranging these neatly side by side in concentric
circles, working from the outer edge inwards.
8 Bake in the oven for 45 minutes; leave to settle and cool slightly before taking
it out of the cake tin (if baked in a ceramic flan dish you will not need to
take it out).
9 Serve warm or at room temperature.

Rhubarb Cake

Keywords:

🧂 Ingredients

Instructions

Rhubarb Cake

Keywords:

🧂 Ingredients

Instructions

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