Rhubarb Pound Cake

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Rhubarb		200g
Flour		200g
Baking powder		2 tsp
Butter		200g
Granulated sugar		220g
Eggs		4
Vanilla extract		few drops
Brandy		1 tbsp
Milk		1 tbsp

Method

Prep

10min

Cook

50min

Chop the rhubarb into 1cm chunks and mix with 20g sugar.

Line two pound cake tins with baking paper or rub with butter. Sift the flour and baking powder into a bowl.

Separate the eggs into yolks and whites. Add 100g sugar into the egg whites in 2 separate lots. Whisk well to make a meringue into hard peaks.

Mix the room temperature butter until light and creamy. Add 100g sugar in 2 separate lots and mix well.

Add the beaten egg yolks to Step 4 a bit at a time and mix well. Add the milk, brandy and vanilla extract a bit at a time and mix well.

Add 1/3 of the meringue at Step 3 into Step 5 and mix lightly in a folding motion.

Add half of the flour at Step 2 into Step 6 and fold in lightly again. Add 1/3 of the meringue at Step 3 and mix again.

Add the remaining flour into Step 7 then add the rhubarb from Step 1. Mix together lightly.

Add the final meringue into Step 8 and fold in. Pour into both tins evenly. Make a hollow in the centre.

Drop the tins from about 20cm high to force out any air.

Put in a preheated oven 190C, turn down immediately to 170C and bake for 35-40 minutes. Check with a skewer that it comes out dry.

Remove from the tins and allow to cool before serving in slices.

Tips & Note

When you separate the yolks and whites, be extra careful - if there's any yolk in the white, the meringue won't be that good.
Up to Step 5, mix well with a blender, but from Step 6 onwards, mix only lightly with a spatula.
This makes two tins, so halve the ingredients for 1 tin.

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