Rhubarb cake

Did you know that rhubarb is technically not a fruit but a vegetable? Rich in fibre, low in calories and with a slightly tart flavour, rhubarb is an ideal ingredient for baking. But be careful, only the stalks are eaten. Rhubarb stalks should be stripped of their leaves, which are toxic due to their high oxalic acid content. You should also peel them well to remove all the threads and wash them before using them in cooking.

Ingredients

3 Columbus eggs
400 g rhubarb
100 g soft butter
150 g brown sugar
200 g flour
125 ml milk
1 sachet baking powder
1 sachet vanilla sugar
10 ml rum

Preparation

Peel and chop the rhubarb. Leave in a bowl at room temperature with 50g brown sugar for 1 hour.
Preheat the oven to 180°C.
In a bowl, whip the soft butter until creamy. Add the rest of the brown sugar, then the eggs, flour, milk, vanilla sugar and baking powder. Mix well until you have a smooth batter.
Butter your cake tin and arrange the rhubarb pieces without the juice, which you are keeping. Pour the cake mixture over the rhubarb. Place in the oven for 35 minutes.
In a saucepan, bring 60 g of the rhubarb juice to the boil with the rum. As soon as it comes to the boil, pour it over the edge of the cake and leave for 10 minutes. Turn the cake over and leave to cool for 2 hours before serving.