This is a fabulous, seasonal cake- similar to a clafoutis in texture and flavour. It’s ridiculously simple and only needs a handful of basic ingredients, plus some gorgeous fresh rhubarb.
400 g rhubarb
2 large eggs
100 g caster sugar
100 g plain flour
50 g unsalted butter, chilled and sliced
Demerara sugar for sprinkling
Trim the rhubarb and cut into 1 – 2 cm pieces. Don’t be tempted to add more, there won’t be enough batter to hold it.
Whisk the eggs with sugar until light and creamy and increased in volume. Sift the plain flour lightly over the egg mix and fold carefully into the batter until just combined. Don’t overwork or it will become tough when baked.
Butter then line a 22cm ring form or loose bottom baking tin with baking parchment. Carefully pour the batter in, spreading to an even layer. Scatter the rhubarb over the top of the cake, trying to get all the pieces into the batter. Place the slices of the chilled butter on the top and sprinkle with the Demerara sugar.
Bake at 175ºC for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven.
Allow to cool then dust with icing sugar to serve.