Rhubarb Cake

Rhubarb was used as a medicine in ancient China because it is a good source of fibre and contains moderate levels of vitamin C and calcium. Around this time of year you can start to find fantastic rhubarb stalks in your local markets and make this Cake with laclassedecuisine.com !

Ingredients for 6 people:

  • 300 g (1 1/2 pound) rhubarb
  • 200 g (1 1/2 cups) flour
  • 170 g ( 2/3 cup) caster sugar
  • 3 eggs
  • 10 cl (3 oz) or (7 tbsp) Muscat Rivesaltes wine
  • 10 cl (3 oz) or (7 tbsp) olive oil
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • Icing sugar for dusting
Heat rhubarb, washed and cut into large cubes, in a small saucepan with 50g (1/4 cup) of sugar over low heat for 10 minutes. Preheat oven to 200 °C (400°F).
Heat rhubarb, washed and cut into large cubes, in a small saucepan with 50g (1/4 cup) of sugar over low heat for 10 minutes. Preheat oven to 200 °C (400°F).Mix the flour, baking powder and salt. Whisk the eggs in a bowl with the remaining sugar and add the oil and wine and then gently add the flour. Mix well with a whisk.Pour this batter and chunks of rhubarb you have taken care to drain, alternately in a cake pan buttered and floured.

Bake 15 minutes at 200 °C (400°F) then reduce temperature to 180 °C (360°F) and let cook 30 minutes more or less. Check for doneness by sticking a knife blade that should come out clean. Unmold the cake onto a wire rack and let cool.

Serve, sprinkled with icing sugar.

Share / PartagerShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Email this to someone
email

Leave a Reply

Your email address will not be published. Required fields are marked *