Rhubarb Cake (Sharlotka)
Lighter than a cloud this sweet sponge is filled with tangy rhubarb creating a pleasing balance of tart and sweet.
Servings: 8 -10
Equipment
- This is an affiliate link.Stand mixer
- This is an affiliate link.Springform pan
Ingredients
- 5 eggs
- 1 cup / 200g sugar
- 1 tsp This is an affiliate link.vanilla
- 1 cup / 120g flour
- 1/2 tsp baking powder
- 2 cups / 300g rhubarb chopped
Instructions
- Preheat the oven to 350F/180C. Grease a 9" pan and dust with flour, set aside.
- In a large bowl combine room temperature egg, sugar and vanilla and beat with an electric mixer until the mixture is thick, pale and is tripled in volume. It will take between 7 and 10 minutes depending on the power of your mixer.
- Combine flour and baking powder and add to the egg mixture through a flour sifter in three additions. Gently and carefully fold in flour with a spatula after each addition, making sure not to deflate the batter or the sponge will not rise. (Read the recipe notes in the main body of the post)
- Carefully fold in chopped rhubarb with a spatula and put in the prepared pan. Bake for 40-45 minutes until golden and the cake tester comes out clean.
- Dust with powdered sugar before serving.
Nutrition
Calories: 218kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 41mg | Potassium: 168mg | Fiber: 1g | Sugar: 30g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg