Easy rhubarb sponge cake

    1 hour 10 min

    This Polish cake recipe is simply a sponge cake with a layer of rhubarb. It's absolutely delicious especially topped with a tangy rhubarb and lemon drizzle icing.

    15 people made this

    Serves: 10 

    • 400g rhubarb, washed and trimmed
    • 3 tablespoons caster sugar
    • 4 eggs, separated
    • a pinch of salt
    • 8 to 10 tablespoons caster sugar, or to taste
    • 1 tablespoon distilled vinegar
    • 200g plain flour, sifted
    • 1 teaspoon baking powder
    • 2 tablespoons vegetable oil
    • Drizzle icing
    • 1 tablespoon lemon juice
    • reserved rhubarb juice
    • 3 to 4 tablespoons icing sugar

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 20cm cake tin.
    2. Mix chopped rhubarb with 3 tablespoons granulated sugar.
    3. Whip egg whites with a pinch of salt until almost stiff. Add 8 to 10 tablespoons sugar, one or two at a time and continue beating until stiff peaks form.
    4. Mix egg yolks with vinegar. Add to stiff whites and beat until combined.
    5. Add sieved flour and baking powder; mix. Add oil and mix again.
    6. Transfer cake mixture into prepared cake tin.
    7. Strain rhubarb through a sieve set over a small bowl. Reserve the liquid. Arrange rhubarb on top of the cake mixture in tin.
    8. Bake in preheated oven for 35 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
    9. Mix 3 to 4 tablespoons icing sugar with reserved rhubarb juice; add lemon lemon juice and enough icing sugar to obtain a smooth icing. Pour over cooled cake.

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