Rhubarb… a fruit that we really appreciate for its acidic side that we soften with a little sugar. Here, I propose a rhubarb sponge cake, decorated with tender slices of rhubarb and powdered sugar.
Prep Time: 10 minutes
Baking Time : 50-55 minutes at 350°F (180°C)
Difficulty: easy
For: a round mould of 9 inches (28 cm) in diameter
Ingredients
- 4 stalks rhubarb
- 3 eggs
- 2/3 cup granulated sugar (150 g)
- 3/4 cup + 2 tbs heavy cream (2 dl)
- 1 1/2 cup all-purpose flour (200 g)
- 1 teaspon baking powder
- powdered sugar for the decoration
Instructions
- Preheat oven to 350°F (180°C).
- Wash the rhubarb stalks. Cut them in 2 by removing the fibers.
- Beat the eggs with the sugar until smooth. Add the fresh cream, flour and baking powder. Mix well.
- Prepare the pan, pour in the dough and arrange the rhubarb stalks like rays of sunshine, pressing them in gently with your fingertips.
- Bake for 50 to 55 minutes at 350°F (180°C), keeping an eye on the baking time: the sponge cake should brown without turning too brown.
- Sprinkle with powdered sugar and serve.