Earlier in the week I made apple sharlotka following the recipe on Smitten Kitchen. Given that I was down to my last slice of that and that my husband had brought home rhubarb from the supermarket there was really only one course of action.
I loved the apple sharlotka but I think this might be even better. The tart rhubarb contrasts wonderfully with the sweet meringuey sponge and visually the pink rhubarb is fantastic. I
Somehow three sticks of rhubarb don't seem to bulk up quite the same as 6 Granny Smith apples so rather than making a single 9" cake I made two cakes using 5" ramekins and two thirds of the mixture. Obviously if you have more rhubarb then feel free to make the full size cake following Deb's directions over at SK.
3 sticks rhubarb
2/3 cup/133g sugar
2/3 cup/83g plain flour
1 tsp vanilla extract
ground cinnamon and ground sugar for powdering
butter to grease ramekins
Line two 5" ramekins with buttered greaseproof paper and pre-heat oven to 180 degrees C.
Chop rhubarb into half inch slices and divide between ramekins.
Beat eggs and sugar together until thick and moussey then beat in vanilla extract.
Stir in flour until just combined then pour batter over the rhubarb.
Stir rhubarb and batter mixture around a bit so that some bits of rhubarb poke out of the top.
Put ramekins in the oven and bake for 30 minutes or until top of cake is golden brown and a skewer comes out clean.