Russian rhubarb cake
Tart, sour and tender stems of rhubarb are the centrepiece in this deliciously light sponge cake with a hint of cinnamon and nutmeg
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
4 eggs
270g butter
50g sugar
50g flour
1 dessertspoon lemon juice
½ tsp cinnamon
400g rhubarb, dicedÂ
pinch of grated nutmeg
Method
Preheat the oven to 200°C.
Melt the butter without getting it very hot. Then mix all the ingredients except the rhubarb and beat vigorously.
Spread the mixture over a well-greased Swiss roll tin and cover with the diced rhubarb.
Sprinkle generously with sugar and bake for 45 minutes, lowering the heat slightly if cake looks like getting too brown. Cut into slices and remove them carefully with a spatula to cool on a cake-rack.
