Scandinavian Rhubarb Cake | The Sunday Baker
This beautifully rustic rhubarb cake has a soft crumb just strong enough to support the lemon-tart-tang of the fresh rhubarb topping.
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Ingredients
- 2 large eggs
- 200 g | 1 cup sugar
- 180 g | 1 1/2 cup plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 115 g | 1/2 cup unsalted butter, melted and cooled
- 60 ml | 1/4 cup whole milk, room temperature
- 1 tsp vanilla extract
- 350 g | 3 cup rhubarb, sliced into 1.5cm segments
- 50 g | 1/4 cup sugar
- 1 tsp ground cardamom
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