Rhubarb Cake

Ingredients

• 250 g fresh rhubarb
• 3 eggs
• 120 g sugar
• 100 g melted butter
• 150 g flour
• 1 sachet baking powder
• 1 pinch of salt
• 1 plain yogurt or 100 g crème fraîche
• 4 to 5 tablespoons Rhubarb or Rhubarb Geranium jam
• A little brown sugar
• Whipped cream, optional
• A handful of flaked almonds, optional

Instructions

Lightly peel the rhubarb if it's fibrous, then cut it into small pieces. Sprinkle with a tablespoon of sugar and let it sit for 10 to 15 minutes to release its juices.

In a bowl, whisk the eggs with the sugar until the mixture turns pale. Add the melted butter, then the plain yogurt or crème fraîche.

Fold in the flour, baking powder and pinch of salt. Mix until you get a smooth batter.

Drain the rhubarb lightly, then fold it into the batter. Pour the mixture into a buttered baking tin.

Add the Rhubarb or Rhubarb Geranium jam in small spoonfuls on top of the cake. Swirl with the tip of a knife if you like. Keep one spoonful of jam to glaze the cake once out of the oven.

Sprinkle with a little brown sugar, then bake at 180°C (355°F) for 35 to 40 minutes. The cake is ready when a knife inserted into the centre comes out clean.

As soon as it comes out of the oven, warm the remaining spoonful of jam slightly, then brush it over the top of the cake for a shiny, extra-indulgent finish.

For a more refined version, add a handful of flaked almonds on top before baking. For an even more indulgent treat, serve with a little whipped cream.