FLAT Russian Rhubarb Cake
I took this recipe from the Irish examiner and carefully transposed the recipe to US measurements: 1/4 c sugar, little less than 1/2 c flour and 1 cup plus 3 tablespoons butter and it was flat and very oily. I beat the eggs vigorously as they were the only leavening ingredient but am not sure what I did wrong. I love the idea of a simple, light and not too large sponge and can't find anything comparable online to this recipe.
- Preheat the oven to 200°C.
- Melt the butter without getting it very hot. Then mix all the ingredients except the rhubarb and beat vigorously.
- Spread the mixture over a well-greased Swiss roll tin and cover with the diced rhubarb.
- Sprinkle generously with sugar and bake for 45 minutes, lowering the heat slightly if cake looks like getting too brown. Cut into slices and remove them carefully with a spatula to cool on a cake-rack.
Ingredients
- 4 eggs
- 270g butter
- 50g sugar
- 50g flour
- 1 dessertspoon lemon juice
- ½ tsp cinnamon
- 400g rhubarb, diced
- pinch of grated nutmeg
Comments
Hi Beth - It seems like something is off with this recipe. That is 19 tablespoons of butter for only 1/2 cup of flour - even accounting for differences in flour from country to country or the possibility that they are using self-rising flour, that ratio of fat to flour is *way* off. I can’t imagine it would yield anything other than what you describe. Unfortunately we don’t have a recipe for this in our archives, but I would search for a simple rhubarb cake as an alternative. Best, The Milk Street Team