Rhubarb is a surprisingly good cake ingredient. There are many recipes for rhubarb cake but this one is the simplest. It is made in a rather old-fashioned way, but sometimes, the old ways are the best.
RHUBARB CAKE WITH MASCARPONE FILLING
Before you start…
Take 3 large eggs and weigh them in their shells. Whatever their weight it, you need that amount of butter, sugar and flour.
- Eggs, 3 large
- Butter, see above. It must at room temperature and soft.
- Sugar, see above
- Self-raising flour, see above
- baking powder, 1 tsp
- Rhubarb, about 3 sticks
- Mascarpone, 125g (half of a 250g tub)
- Icing sugar for dusting
You will need 2 x round cake tins 18 cm or 7 1/2 inches
- Heat oven to 180/350 or Gas Mark 4.
- Grease the cake tins and line with grease proof paper.
- Chop the rhubarb into pieces about the length and width of your little finger.
- Weigh out the ingredients, as described above.
- Cream the butter and sugar together, until the mix is light and fluffy.
- Add the eggs one by one, beating well after each egg.
- Sift the flour and baking powder together, and gently fold in to the mix with a large metal spoon.
- Put the mix into the two tins and scatter equal amounts of rhubarb pieces on top of each, enough to cover in a single layer. The rhubarb sinks into the mix as it cooks.
- Put in the oven and cook for about 25 minutes, until the cake feels firm to the touch.
- Remove from the oven, allow to cool in the tin for a few minutes. Then carefully turn out onto a wire wrack and peel off the greaseproof paper.
- When cool, spread the mascarpone in the middle, sandwich together and dust with icing sugar.
A word to the wise: this cake will be eaten very quickly!