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Rhubarb slices with crème fraîche topping

FRUITY (ABOUT 20 SLICES)

Preparation time:

about 40 minutes

Baking time: about 45 minutes

For the baking sheet (40 × 30 cm/16 × 12 in):

a little fat plain (all purpose) flour square cake frame

For the filling:

750 g/1½ lb rhubarb

For the sponge:

250 g/9 oz (1¼ cups) soft margarine or butter 250 g/9 oz (1¼ cups) sugar 1 sachet vanilla sugar a few drops Dr. Oetker Natural Vanilla Extract 4 eggs (medium) 250 g/9 oz (2½ cups) plain (all purpose) flour 2 level teaspoons baking powder

For the glaze:

80 g/3 oz (⅔ cup) custard powder (vanilla pudding mix) 80 g/3 oz (⅜ cup) sugar 700 ml/24 fl oz (3 cups) milk 3 containers (150 g/5 oz each) crème fraîche

Per slice:

P: 5 g, F: 20 g, C: 32 g, kJ: 1395, kcal: 334, CU: 2.5

1 To make the rhubarb filling, wash but do not peel the rhubarb, leave to drain and cut into pieces about 2 cm/¾ in long.

2 Grease and flour the baking sheet, then place a pastry frame the same size as the baking sheet itself on top of it. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

3 To make the sponge, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and vanilla extract little by little, whisking all the time until you obtain a smooth mixture.

4 Whisk in the eggs, one after the other, for about ½ minute each on the highest setting. Mix together the flour and baking powder and whisk briefly in two instalments on the medium setting. Spread the sponge mixture on the baking sheet and smooth flat.

5 Distribute the pieces of rhubarb evenly across the sponge mixture. Put the baking sheet on the middle shelf in the preheated oven and bake for about 30 minutes.

6 To make glazed topping, first make a custard by mixing together the custard powder, sugar and milk, following the instructions on the packet but using only 700 ml/24 fl oz (3 cups) milk. Stir the crème fraîche into the custard while it is still hot and spread the mixture on the baked cake (photograph I). Put the cake back into the oven and bake for another 15 minutes.

7 Put the cake together with the baking sheet on a cake rack and leave to cool.

8 Finally loosen and remove the pastry frame.

TIPS» To prevent it falling apart while baking, the rhubarb is not peeled. » You can replace the crème fraîche by sour cream.

SERVING TIP» This is delicious served with whipped cream.

Variation: You can use 600 g/1¼ lb gooseberries instead of the rhubarb (photograph 2).