Recipe for you today. This is week 19 from my year of cakes. Yeah I know we are on week 22, I am a bit behind, but seriously I a getting a bit sick of eating cakes......NEVER thought i would say that hahahaha. I have started passing them onto the neighbours. Anyway, this is Romanian Rhubarb Cake, taken from a book of romanian recipes that I borrowed from a friend.

Prajitura cu rabarbar.

Ingredients:

6 egg yolks
12tbspns sugar
12 tbspns of oil
10 tbspns of milk
12 tbspns SR flour
6 ish sticks of rhubarb, chopped
12 tbspns sugar
6 egg whites

3/4tspns ginger
2tbspns orange marmalade
zest and juice of 1 orange
1.5 tbspns sugar

Ok, so the first lot of ingredients are what was in the book, the 2nd section is what I added.

Beat the egg yolks and 12 tbspns sugar till creamy, add the oil,flour and milk alternately.

Put aside.

In a large shallow pan, I used the frying pan, put the chopped rhubarb, you will need enough to cover the top of an oblong cake tin. I think I used about 6. sprinkle on about 1.5 tbspns sugar, the orange marmalade,ginger,zest and juice.

Let it warm thru, just long enough for the sugar and marmalade to dissolve. you dont want the rhubarb to soften much as it will be baked. so just heat for a couple of minutes and gently stir to coat all the rhubarb.

Drain off the liquid, reserving 2 tbspns of it and adding that to the already creamed mixture.

Pour the mix into the oblong cake tin, spread the rhubarb on top. some of it will sink.





Bake for 20 minutes on Gas 5.

Meanwhile beat the egg whites until stiff, fold in 12tbspns of sugar.

Take the cake out of the oven, spread the meringue mix on top and pop back in the oven for 10 mins or until browned.



i found it impossible to get out of the cake tin in one piece, so I cut it up into squares and lifted each out separately.

I have to say it was flippin lovely




Though not exactly the kind of cake you would slice up with a cuppa, more of a desert type affair.

The last 2 bits were eaten the day after it had been made, and they actually tasted even better than the day before.




I think if anything the meringue was a little sweet, don't know if that is just me though, I don't like overly sugary stuff. I am no expert on how meringues work, so can't say if using less sugar would work...will have to research that.

Enjoy.