Rhubarb cake
Cuisine: British
Author: Maria Kalenska
Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins


Ingredients
  • 400 g rhubarb
  • 200 g sugar, plus 1 tbsp for sprinkling
  • 250 g soft butter, plus extra for greasing
  • 3 eggs
  • 175 g flour
  • 1 tsp baking powder
  • 100 g ground almonds
  • 500 ml vanilla custard
  • 12 white sugar cubes, crushed
Cooking method
  1. Heat the oven to 230°C. Line the baking dish with parchment paper. Cut rhubarb into pieces about 2cm long. Put rhubarb on a baking sheet, sprinkle with 1 tbsp of sugar, put in the oven. Cook until sugar dissolves, and rhubarb caramelizes slightly. Remove from the oven and set aside to cool.
  2. Reduce the temperature in the oven to 180°C. Grease the baking dish with butter and cover the bottom with parchment paper. In a bowl mix sugar, eggs, flour, butter, baking powder, almonds, 100ml of custard. Bring the mass to an even consistency with a mixer. Put the dough in the baking dish.
  3. Use reverse side of a teaspoon to make small holes in the dough. Put custard in each hole. Distribute the rhubarb evenly on top of the whole cake. Bake in the oven for 45-50 minutes. The cake should become tight to the touch and the custard in the holes will remain soft. Remove the cake from the oven. Sprinkle the cake with crushed sugar without removing it from the baking dish, and allow it to cool completely.
My tips and tricks
You can buy ready-made custard in the store, cook after your own recipe, or use my cream for eclairs recipe. Just do not forget to halve all the ingredients in the list of products and in the description: half of the cream will be enough for our cake.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/rhubarb-cake/