Rhubarb cake

an easy and delicious NYT Cooking recipe from Melissa Clark

Ingredients:

250g butter

700g rhubarb, cut into 2cm pieces

2 tsp cornstarch

300g caster sugar

100g light brown sugar

240g flour

1 1/4 tsp baking powder

1/2 tsp salt

zest of 1unwaxed lemon

1 tsp vanilla extract

4 large eggs

50g sour cream

2 tsp lemon juice

Method:

Heat oven to 160 degrees C.

Butter and line a 9 inch springform with parchment paper. In a bowl mix together rhubarb pieces, cornstarch and 100g sugar. Mix the brown sugar and 50g butter in a pan over medium heat. Whisk until smooth and bubbling. Put aside.

In a kitchen aid with paddle mix the remaining 200g butter for 2 minutes until smooth. Add the remaining caster sugar and lemon zest. Cream together until it is light and fluffy, about 4 minutes. Add vanilla and then the eggs one by one. Do not rush and mix well. Mix in the sour cream and then the lemon juice. Then add the flour mixed with baking powder in three stages. This stage is best done with a big spatula and carefully mixing the flour into the batter.

Pour the brown sugar mixture into the cake pan then spoon or layer in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. You should have enough of the batter. Level the top.

Bake the cake for 70 minutes. Do the toothpick check. Let the cake cool down and then turn it upside down. Release from the springform while still warm.