When I first came across this recipe, I wasn't sure if putting so much fruit on a light, airy cake, made without any rising agents, was a good idea. I was so wrong! The cake is soft and moist, has lots of rhubarb and is topped with a crispy, sweet and buttery crust. Perfect!
- 2 eggs at room temperature
- 1/3 cup caster sugar
- 100g plain flour
- 50g cold butter
- 3-4 tbsp demerara sugar
- 320g rhubarb cut into chunks
Whisk the eggs with caster sugar until pale and fluffy, then stir in the flour, very gently, until just combined.
Pour the mixture into a lined 20cm baking tin, place rhubarb on top.
Cut the butter into thin slices (for example with a vegetable peeler) and place on top of the cake, sprinkle with demerara sugar.
Bake in a pre-heated oven at 175C for 35-45 minutes, until skewer inserted in the middle comes out clean. (Remember that skewer will be wet if inserted into a piece of rhubarb).