Rhubarb Cake (Sharlotka)
Lighter than a cloud this sweet sponge is filled with tangy rhubarb creating a pleasing balance of tart and sweet.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 eggs
- 1 cup/ 200g sugar
- 1 tsp vanilla
- 1 cup/120g flour
- 1/2 tsp baking powder
- 2 cups/ 300g rhubarb (chopped)
Instructions
- 1
Preheat the oven to 350F/180C
- 2
Grease a 9" pan and dust with flour, set aside.
- 3
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.
- 4
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)
- 5
Carefully fold in chopped rhubarb with a spatula and put in the prepared pan.
- 6
Bake for 40-45 minutes until golden and the cake tester comes out clean.
- 7
Dust with powdered sugar before serving.