Ingredients
2 sticks (225 grams, approx.) unsalted butter, softened
225 grams caster sugar
1 tsp vanilla
4 eggs
200 gr. white pastry flour
1 tsp. baking powder
25 gr. cornstarch
2-3 tbsp. milk
1 lb. rhubarb, trimmed and chopped
1 tbsp. brown sugar
2 tbsp. cane sugar
1 tsp. flour
juice of half a lemon
Mix your rhubarb, brown and cane sugars, lemon juice, and tsp. of flour in a bowl. Set aside.
Butter a 9 inch springform pan and preheat your oven to 350 degrees F.
Cream the butter and sugar until light and fluffy. Add your eggs, one by one, and beat in fairly well at medium on an electric mixer. Add your vanilla, followed by your flour, baking powder, and cornstarch. I like to do this spoon by spoon until the batter becomes well mixed. Your cake will be lightest if you allow it to mix for another minute or so until it is pale and smooth. Carefully stir in your milk.
Spread your rhubarb mixture along the bottom of the pan, and carefully top with your batter. Pop it in the oven for about 45 minutes to an hour, testing with a skewer when it has risen and developed a deep golden colour. It is very important that this cake cools for at least half an hour - preferably more, though- so that your rhubarb doesn't come running out the sides. Serve warm or cool with whipped cream and iced tea.
As for the iced tea, I like to make sun tea by taking a very large (1 gallon) jar and filling it halfway with room temperature water, tossing in a few tea bags, lemon slices, and mint leaves, and setting it on my sunny porch for a few hours. Serve over ice with honey for the most delicate homemade iced tea.
* Variations *
You could try this cake with sliced apples and cinnamon as well, with a bit of freshly grate nutmeg added to the cake batter. Pears, plums, or peaches can be substituted as well. In fact, my intention is to rework this recipe for plum season this summer, so you may see something similar later on.
Enjoy!
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