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 Rhubarb Cake that is perfect to serve with Tea.
First, here are the different Ingredients you will need to prepare the Rhubarb Cake that serves 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
Now, here are the few steps you will need to follow to make this Rhubarb Cake with a 15 minutes preparation time and a 45 minutes cooking time
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.
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 if you like !
