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    Recipes

    Nov 10, 2019 2 minutes

    RABARBERKAGE Rhubarb and marzipan cake

    SERVES 10

    500g rhubarb, sliced into
    5cm long pieces, about
    2.5mm thin
    1 tsp ground cinnamon
    1 tbsp demerara sugar
    150g unsalted butter, softened
    150g (²/3 cup) soft brown sugar
    150g marzipan, chopped
    4 eggs (about 150g)
    5 tbsp plain flour
    Finely grated zest of 1 lemon
    Crème fraîche, to serve

    Preheat the oven to 170°C (340°F). In a bowl, toss the sliced rhubarb with

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