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.
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.
