I have used this sponge recipe in many of my cakes, and inevitably I get feedback from some of my readers that the sponges either didn’t rise or came out dry. Let me know what decision you come to. allrecipes.co.uk/recipe/43568/easy-rhubarb-sponge-cake.aspx To let the rhubarb shine, I decided to go back to basics. Bake at 180℃ (350℉, Gas 4) for about 35 minutes until the cake is well risen and a skewer inserted into the middle comes out clean. Carefully fold in the rhubarb with a spatula making sure not to deflate the bater. Sprinkling the sugar over the top before baking will give additional crunch to the top. And yesterday I visited the good-looking goosekeeper in the next village and I got the last 8 eggs of the season for the price of 4 ! So, for this cake, no creaming of butter and sugar is required. Just to see what happens. read more.. I’ve been baking with it for at least 20 years. I prefer cakes without frosting…don’t get me wrong, buttercream frosting is always sexy and beautiful to stare at, but not sure that’s for me to eat…so this is my kind of cake…a real cake and treat! This gave it a subtle rosy flavour and an added air of sophistication. I just love old fashioned cakes like this – rhubarb is one of life’s pleasures and I can just imagine how wonderful this tastes with its crisp topping and soft interior. You may just need to spoon the mixture into a baking tin and put it in the oven too. What a lovely cake to make use of the season’s rhubarb! I have to confess I’ve made many rhubarb cakes in my time and all of them are good. Thanks for the reminder: it definitely is rhubarb-time and I need to find some and bake something(s) with it ! Sieve in the flour and gently fold it in using a metal spoon. Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. And the best thing is this cake is completely without refined sugar. Rhubarb is a hearty vegetable (not a fruit!) Thanks Lucy. Maybe I’ll even try to make a glutenfree version as well, using a combination of corn flour/ground almonds and rice flour. I love rhubarb, it’s colour, shape and taste. I think I might add rose again, though I quite like the idea of your ginger – hmmm! « Malted Superfood Bars: Vegan Energy Boosts, Rhubarb Ginger Chutney – How to Easily Make Your Own ». Prepare your cake tin by greasing it with oil or … We are usually the ones suffering from miserable weather and never ending conversations discussing it but not this week. Instead you rub the cold butter into the dry ingredients with your fingertips. Use an oven thermometer as oven temperatures vary and are often unreliable. Spoon the fruit over the base of a shallow 2 litre baking dish (the shallower the dish, the quicker the … Perfect for teatime! My recipe uses only five ingredients too: flour, butter, sugar, eggs and rhubarb. Rhubarb Forced rhubarb (when in season) would give pretty pink flecks to this cake but I prefer the common garden rhubarb which has lots of sharp flavour to offset the sweet sponge I didn’t have spelt flour so used all plain, I’m looking forward to trying it with spelt the next time. I also substitued 25 % of the butter with yogurt. Hahaha and why not Henk? Comment document.getElementById("comment").setAttribute( "id", "afca0772060887b60fa0c593aa0831c1" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. Lighter than a cloud this sweet sponge is filled with tangy rhubarb creating a pleasing balance of tart and sweet. Vegetarian food blog showing you how to create simple delicious and nutritious whole food recipes of all types. I especially love the pretty pink bits showing through and the idea of a crisp top! Traditionally this recipe calls for 5 or 6 eggs, no rising agents like baking powder or baking soda, the rise of the sponge comes from the air that gets beaten into eggs. https://www.tasteofhome.com/recipes/old-fashioned-rhubarb-cake Great served cold as a snacking cake, or warm from the oven with a scoop of ice cream. In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat 1 and 3/4 sticks … Sounds delicious with plums, but I’d expect it to be less tart rather than more so. Now of course, I love it. Apple Spice Cake with Salted Caramel Drizzle, Mashed Potato Casserole with Mushrooms and Caramelised Onions, Combine your eggs and sugar and beat the mixture until it’s pale, thick and creamy and is tripled in volume. Rhubarb Cake Sharlotka Published April 16, 2019 | Julia Frey (Vikalinka) Lighter than a cloud this sweet sponge is filled with tangy rhubarb creating a pleasing balance of tart and sweet. 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups) Lower the heat and … A good cake really needs no other adornment. When shopping for rhubarb, look for thick, firm and smooth stalks. Hmmm, first thoughts are “not sure about the cold custard”, but on reflection I don’t know why I feel like that. Pesto Pasta with Grilled Chicken, Cherry Tomatoes and Arugula ». Grease a 9" pan and dust with flour, set aside. Now let’s talk about the technique. I think it’s probably best eaten fresh and warm and would be great with cream or custard as a pudding, great for “soup and pudding nights” Sprinkle with powdered sugar. I can’t get enough of rhubarb at this time of year. and looking good. Strawberry Rhubarb Layer Cake is both stunning and scrumptious. Would be great to hear how you get on with it. I would take a slice this fluffy rhubarb cake any day! Just whip up some double cream along with a drizzle of rose syrup, a sprinkling of rose water or a drop of rose extract. I think it would be a different cake, but equally delicious I’m sure. Julia, your sharlotka looks so dreamy! Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. All you need to do then, is stir in the rhubarb pieces followed by the eggs. Rhubarb has a wonderfully long season in the UK. Rhubarb cake is one of my all time favourites and this looks spot on! When the idea for rhubarb sharlotka popped into my head I only had 3 eggs in the house, so I baked my first version with only 3 eggs instead of 5. Now, you’ve got me wondering what Icelandic style jam is? Ingredients 215 g Dark brown sugar 85 g Butter 2 Eggs large 1 tsp Vanilla extract 3 tbsp Natural Yoghurt 195 g Plain flour 1 1/2 tsp Baking powder 1 tsp Cinnamon 1/2 tsp Ground ginger 1/2 tsp Ground … Notify me of follow-up comments by email. Unusually for me, I chose to use wholemeal spelt flour mixed with plain flour. Your tips on baking a sponge cake are so helpful. It will take between 7 and 10 minutes depending on the power of your mixer. The answer is YES, I DO!! If overbaked, it will be dry. Thanks for the feedback Elizabeth. It’s a very nice cake and an easy one to make. It’s old fashioned in the sense of method and a reduced fat and sugar content. Place the sliced rhubarb evenly on the bottom of a pan sprinkle over the caster sugar and water Over a medium heat, bring the pan up to a simmer - stirring gently to allow the sugar to dissolve - for 5-7 minutes until the rhubarb has softened but hasn't lost its shape While still hot, spoon the rhubarb and syrup over one of the sponge layers. If you were to make 2 rhubarb cakes to save on fuel, would it be OK to freeze one of them? What a glorious cake, rhubarb is one of my favourite flavours and always reminds me of childhood and my parents growing it on the allotment. While many of you are still battling snow storms we’ve been blessed with warmth, sunshine and blooming magnolias all over London! It’s a classic European recipe to this day very popular in France and Italy. Oh, you’re missing a treat Kari, rhubarb cakes are some of the best out there and this one is particularly good 😉, it looks yummy,im going to try and make it at the weekend. Perfecting it takes patience and a light hand. I really like the sound of this – I am not a fan of very sweet cakes and I think the rhubarb would work so well! If you like this easy cake, check out my Blackberry Tea Cake. It would be interesting to see how it came out in your slow cooker. Rhubarb season is nearly finished, but my neighbour gave me a large bunch yesterday. Only 6 ingredients. 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. The cake portion is light, fluffy and streaked with vanilla bean which contrasts beautifully with the slightly sour rhubarb. Ingredients 1 cup granulated sugar 1 orange zested and juiced 1 cup unsalted butter cubed 1 teaspoon pure vanilla extract 1 ⅔ cups all-purpose flour 2 ½ teaspoons baking powder ¼ … Particularly like the idea of the crunchy topping. It’s quick to make, rises really well and is light, juicy and delicious. In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs. I’ve just pulled my rhubarb washed and cut it, made this cake. With only five ingredients, it’s quick to make and good served either warm for pudding or at room temperature for afternoon tea. I love rhubarb but for some reason have never tried it in a cake but can imagine it making a lovely flavoursome moist bake. I have a passion for flavour, cooking with the seasons, baking and chocolate. It’s a fabulous cake and as I’ve just been given some more rhubarb I can see another one coming along very soon 🙂. As usual, your alterations sound like good ones. Thanks again, sure to become a favourite, looking forward to trying others from your blog. But I’m pretty sure custard would work well too. Sprinkle the remaining tsp of sugar over the top. Scatter over the … So is this cake a dessert? 1/3 cup (packed) … It’s called Sharlotka in Russian and is usually made with apples. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. Clean rhubarb and cut each stalk into small chunks. We found that a dollop of whipped cream made a fine accompaniment. It’s my favourite rhubarb cake and I’ve made a lot of them. You’ll find a few of them in a list further down the post. , This cake is so dreamy and the texture looks so light and airy – I’m craving a nice slice with my afternoon tea! It’s such an old fashioned vegetable, but it seems to be making a comeback, which is ace. Chop the rhubarb into small pieces and stir into the cake mixture. Spoon batter over rhubarb mixture. Strawberry Rhubarb Victoria Sponge Cake, or Victoria sandwich cake, is a traditional British cake. Modern cake recipes seem to have so much more sugar than they did when I was growing up. Hello, welcome to Tin and Thyme. Thanks for linking to my cake as well, you have so many rhubarb recipes! Make a well in the centre and add the eggs. The sponge is lightly flavoured with ground ginger and there are delicious flecks of chopped stem ginger throughout the cake along side chunks of rhubarb cake. I’ve not tried freezing this, but it’s the sort of cake I think would freeze very well. Welcome to my award winning blog. Thanks, I will try it and freeze one for later. Sometimes it’s really nice to get back to basics. Delicious ! I want to start by saying that I didn’t invent Genoise as this is exactly what it is. Alternatively, omit this and sprinkle on a flavoured sugar after baking. They all loved it, only crumbs left. Just baked another 3 of these cakes (everybody loved the previous editons !, so I’m making some more as they are easy bakes and make nice presents). I haven’t made one this year, but I really think I should. Or is it best left for afternoon tea? Cream is cold after all. Thanks for the recipe. In a large bowl, rub the fat into the flour, baking powder and sugar with your fingertips until the mixture resembles breadcrumbs. If over-mixed, the batter will deflate and will not rise. Now I am thinking of making it tomorrow! Today I made it with 300g of plums from our garden, instead of rhubarb…..equally excellent but a little more tart. I have many more rhubarb recipes than these ones Lucy, these are just the cakes 😉. I sort of get carried away with adding lots of unusual ingredients and trying out different methods, but this is as good as anything I’ve made. I have yet to try rhubarb but this sponge cake looks like the perfect start. 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. A Bit About Rhubarb. Tart, garden-fresh rhubarb and a sweet sugary topping make this cake perfection. Recipe originally published in 04/2017. Really quite remarkable. More Everyday Cakes for Tea and Coffee Time. P.s. Your email address will not be published. Just simple elegance; everybody should try it. That cake looks perfect for an afternoon snack or a grab and go breakfast. Your email address will not be published. This time I didn’t change much. Leave to cool for about ten minutes, then turn out onto a wire rack to cool completely. Rhubarb Upside Down Cake – A moist sponge made with fresh seasonal rhubarb and a gluten free strawberry and almond sponge (with real strawberry powder). A perfect cake to serve with tea or as a … I both grease and flour my cake tins and my sponges still rise to incredible heights, and so will yours if you follow my instructions. So when my mother in law, Liz, gave us 1.5 kg of her home grown rhubarb; I felt like a child in a sweet shop. My mum will love it, I’m sure. Rhubarb … I've used rose sugar to great effect. Tweaking recipes is part of the course. The tartness of the rhubarb dances on the tongue. The texture of this cake is my favourite part, Laura! It’s quite a plain cake but this allows the rhubarb to sing, I like a cake that you can eat and not feel too guilty, I’d say it was quite a homely cake. Arrange the rhubarb over the cake base then drop the rest of the mixture over in spoonfuls, leaving gaps. Chop the rhubarb into small pieces and stir into the cake mixture. Your email address will not be published. In my book, you can’t go wrong with rhubarb. Here you’ll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat. If you make this deliciously simple fruity cake, I’d love to hear about it in the comments below or via social media. This quick cake is great for days when you don't have much time, but you want a delicious fruity cake. Sounds totally divine. Scatter with the flaked almonds. I love a simple cake which always goes down well with the family and this is the perfect contender! So glad you and your colleagues liked it. It’s my absolute current favourite and if I had more rhubarb, I would be making it again this weekend too. This one, simple as it is however, is destined to become a firm favourite. To compensate for it I added ½ tsp of baking powder and it turned out just as light and airy! Yes, I’ve made Nigella’s recipe a few times and your ginger addition sounds like a must. It wouldn’t be you if you didn’t try a few different versions. The whole house is smelling of rhubarb, as I’m cooking (Icelandic style) jam. The version that survived in Russian uses no butter. Make sure the oven temperature is at a steady 350F/180C. Instead of cardemom I used a bit of ginger, that’s all. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. with a tangy sour taste with a consistency similar to celery. I made this rhubarb cake twice in one week partially because I wanted to get the recipe just right but also because my kids begged me for more! 3. I’ve made many rhubarb cakes and this is the best one ever – plain but delicious. I’m off to friends for tea today and will be making one. Tonight I’ll probably make two more of these cakes. I love your cake, it does remind me of those everyday cakes we ate as children, I’ll definitely be trying your recipe. A really good cake! Stir in the eggs … It starts in April and goes on until September, but it’s probably at its best now in June. Thanks so much for getting back to me and letting me know you liked the cake. oh wow this makes a fabulously moist and light cake! If I am completely honest I didn’t see a huge difference between the two versions of this rhubarb cake in regards to the sponge itself but I did prefer the second one with more rhubarb. It is really simple, and only takes about 15 minutes to prepare and 30 minutes to cook. Bake for 40-45 minutes until golden and the cake tester comes out clean. Make a … Keep practicing and before you know it you will be a contestant on Great British Bake Off. We do not need dairy products, margarine, oil or the like for this rhubarb bundt cake. Sorry to hear you’re feeling miserable and I hope you are well on the mend now. Will defo try your recipe choclette, pinning, Angela x, Thanks Angela. The rhubarb hiding inside this rhubarb and orange cake is fruity and tart while the sponge is moist and sweet with a gentle orange kick. Oh phew, glad they passed the Henk test, although I’m quite astonished not much got changed 😉. This would be easy to make vegan. YUM! And I bet that spelt flour gives it such a wonderful extra flavour and texture. ), but in your list of ‘other recipes’ in this post, I see some very interesting suggestions too ! The technique however, that is widely used in Russia, is slightly different if not simpler than the one in patisserie books. It is a plain old cake, but one of my favourites, nonetheless. We’d be having it with lashings of cold custard… Thanks for sharing it for Simple and in Season! It’s good for both in my opinion, so I’ll leave this one for you to decide. Hahaha Henk, you’d better get baking then 🙂. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. Sharlotka Cake is the everyday cake you’ve been looking for! As usual I make the Nigella-Domestic-Goddess-recipe, which is very nice (add 2 tbsps of crystallized ginger and it will taste even better !! Remarkable rhubarb cake may seem a bit of a lofty claim, but this bake is so easy to make and tastes so good that I make it regularly. read more.. Bake in the preheated oven for 1 ¼ – 1 ½ hours until well risen and golden and a skewer inserted into the centre emerges clean and dry. So glad the recipes proved a hit with your friends and family. Sharlotka Cake is the everyday cake you’ve been looking for! I promised him a piece of cake too. Thanks Brandie – it’s definitely perfect for an afternoon treat 🙂. This version combines a light sponge cake made with white spelt flour, a sweet and tart … Glad it worked and thanks for letting me know. Having said that, I quite like some of my own frostings, but I generally fine if I buy cake when I’m out, the buttercreams etc are way too sweet and sugary. I may have called this cake old fashioned, but in truth I just made it up. I am Julia Frey, a London based recipe developer and photographer, and Vikalinka is my space to share my food with the world. Vegan rhubarb bundt cake is a fast sponge cake that is super juicy and moist with rhubarb. It’s a classic sponge that is used in many European countries called Genoise. It’s a great way to use rhubarb when it’s season. I have however, made it with butter in the past and found it to make no difference, so I reverted back to the version I grew up with. Thanks for visiting Tin and Thyme. Just brought it out of the oven, it smells amazing. I used all wholemeal spelt and 3 tsp baking powder and reduced the sugar down to 80g( half unrefined caster/half coconut sugar) and it was utterly delicious.Thanks for such a great way to use up some of my rhubarb glut! I’m Choclette, a vegetarian home cook and whole food recipe developer. In French, the cake is called “Gateau Vite Fait”, which means “Quickly Made Cake”. This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat 1 hr and 10 mins Preheat oven to 180C and grease two baking tins (I used 16cm tins but 17 is fine) Place the rhubarb and all other ingredients for the filling in a small pan and bring to the boil. But I felt like more rhubarb was needed, so I doubled the rhubarb to 2 cups and added two more eggs for my second version. It’s my favourite rhubarb cake. The simplest and most delicious rhubarb cake you’re ever likely to bake. What a delicious cake. Easy peasy. I’m off work with a chest infection and feeling miserable so thanks for cheering me up with great cake. Required fields are marked *. Divide between the two tins and bake in the lower part of your oven for 12-18 mins until a skewer or … Lastly, don’t get discouraged if at first you don’t succeed. The second time I made this cake, I scattered a little homemade rose sugar over the top. Mind you this one, simple as it is, is pretty special. https://www.foodtolove.co.nz/recipes/apple-and-rhubarb-sponge-31799 I’m sending this remarkable cake off to Katie at Feeding Boys for Simple and in Season. This Rose Rhubarb Layer Cake is what dreams are made of! And so I did, yes ! Combine flour and baking powder and add to the egg mixture through a flour sifter in three additions. Sharlotka cake is so simple; it only calls for 6 ingredients but it is also glorious in its simplicity! Updated in 04/2019. But what’s so remarkable is that such an everyday cake can be so delicious. … This time I intend to alter a few things: replace some of the flour with ground almonds and replace some of the butter with goat’s yoghurt. For this sort of cake, this mix makes for a lighter bake than using 100% wholemeal flour. I used to hate rhubarb when I was little and always pulled faces when presented with it in the form of a crumble. I added an extra 10g of flour to allow for the extra juice in the plums and it’s come out great! Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. What a glorious bake! Though it may be old-fashioned, I’ve never tried rhubarb in a cake recipe – looks delish! Just brought a piece of cake and some muffins (the ones with rhubarb and white chocolate) to my neighbours. The cake more than doubled in size during baking and had the consistency of a cloud, I kid you not, but interestingly enough, all rhubarb ended up at the bottom, just like in the traditional apple sharlotka. Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. A dollop of clotted or whipped cream makes a very nice addition. Prep Time 15 mins Carefully fold in chopped rhubarb with a spatula and put in the prepared pan. Hi Beverley. Thanks very much Katie. . Ginger sounds like a particularly good addition. Read More, Copyright Choclette @ Tin and Thyme © 2020 - All Rights Reserved, Subscribe and receive my FREE 7 day vegetarian meal plan. It can be served warm or at room temperature. Obviously I’d recommend this one as a starter though 😉. Scrape the bottom to make sure all flour is incorporated. See for yourself. Bake for 25 - 30 minutes or until golden-brown on top, the sponge comes away at the edges and is springy to the touch. If you like the idea of a rose enhancement, but don’t have any rose sugar, rose cream makes a delicious alternative. This week we are basking in the sunshine, good mood and gorgeous seasonal produce, namely rhubarb. This recipe is a little trickier than most common cakes out there but the final result is well worth it, so I hope you give it a try. I haven’t yet tried some of the other old fashioned wheat varieties though and really should. Fold in the stewed rhubarb. 6th June 2016 by Choclette Filed Under: Large Cakes. I love the little crunch on top. Well hello, I am so happy you stumbled upon my blog. Now I’m wanting cake 🙂 thanks for sharing! I added half a tsp of ginger and mixed spice then laughed when I saw the comments about the other tweaking that went on. The cake has a slightly crunchy top enhanced by sprinkling a little sugar over it before baking. So light… somehow it doesn’t even feel like you are being naughty by eating it! Thanks Kate. I love the sound of this, simple understated but still up there with the best of them. Just made the cake and wolfed down two pieces. I make it now with 100% wholemeal spelt, but not tried reducing the sugar. Delicate vanilla bean flavoured sponge layered with rhubarb curd and frosted with rose water and vanilla mascarpone. it was the sort of cake everyone wanted the recipe when they tried it. Yum! He’ll get some of it back in the form of a cake of muffins of course. It bypasses the water bath without losing the delicate and airy texture of the finished product, which is a win in my books. This time I used 20 % oat flour, some cinnamon and 2 tbsps of candied ginger. Anyway it’s delicious so thank you for the recipe. Stir together with a flat bladed knife until it all comes together. This means you don’t have to wait ages for the butter to become softened. Home » Recipes » Dessert » Cake » Rhubarb Cake Sharlotka, Published April 16, 2019 | Julia Frey (Vikalinka). Pour the mixture into the prepared cake tin and bake in the preheated oven for about 25 minutes, or until golden and a skewer inserted comes out clean. Use spatula to fold the flour in very lightly. Thanks for this recipe! Required fields are marked *. There can’t be too many rhubarb cakes in the world as I just love them, yours looks and sounds fabulous:-) Thank you for linking to mine:-), I’m with you on that one Camilla – bring on those rhubarb cakes 🙂. Looking forward to a large slice with some Greek yogurt on the side. I’ll make this recipe too then :)) Today I went to visit my neighbour and when I asked if he could spare some rhubarb, he told me to take as much as I needed. The nation’s sweet tooth has become even sweeter. Woohoo, thanks Annette. They are on the cooling rack now …. And by basics I mean, a simple sponge cake, my mom used to make at least once a week. This easy Rhubarb cake is moist and delicious every time. No, I am not trying to rub it in…please hear me out. I would love to have a few slices of this cake with morning coffee right now , Ah, this cake is a perfect breakfast cake and so quick to whip up! I know what you mean Angie. Nice tip re the extra flour. Oh! Add flour and baking powder through a sifter in 3 additions. (Read the recipe notes in the main body of the post). Thanks so much for posting this recipe, I picked some rhubarb and made one this morning to take into my old work colleagues for tea break. I hope it was as good as you were expecting Mark. With only five ingredients, it's quick to make and good served either warm or cold for pudding or afternoon tea. I’m feeling all rhubarby right now. Tip into a 20cm (8") silicone round cake mould or lined tin and level with the back of a spoon. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest. https://www.goodfood.com.au/recipes/rhubarb-sponge-pudding-20111018-29v97 Copyright © 2020 Vikalinka on the Brunch Pro Theme. Another question I get a lot is whether I grease my cake pans. Do try a rhubarb cake, they are one of the best; its the tart contrast to the sweetness which is so good. OK, I ‘get the message’ Choclette. 54 Comments Tagged With: rhubarb, spelt, Top of the Pops, Your email address will not be published. Rhubarb has such a good flavour and the tartness works really well in cakes. The simplest and most delicious rhubarb cake you're ever likely to bake. Instructions. I wasn’t allowed to be fussy though, so I had to eat it and lump it! I love spelt flour. I’ll let you know. For the rhubarb layer, place the rhubarb in a pan with 50g of the sugar, lemon juice and coulis, and place over a medium heat for about 8-10 minutes or until the rhubarb is cooked through. Lightly beat the eggs together in a separate bowl and add a little at a time until fully combined. Oh that’s interesting Linda, thanks for letting us know. I used to make a fabulous rhubarb and ginger cake, but I’ve never blogged it and haven’t made it for years.