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
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