Modern Latvian · Latvia
Modern Latvian Rhubarb Layer Cake
A contemporary take on a traditional Latvian rhubarb cake with a light sponge base and rhubarb filling.
50 minutes8 servings
Ingredients
Method
- Preheat oven to 170°C (340°F).
- Sift flour, baking powder, and sugar into a bowl.
- Add egg, milk, and melted butter to make a batter.
- Pour into a greased 20cm (8in) round cake tin and bake for 25-30 minutes.
- Prepare rhubarb filling by cooking rhubarb with a little sugar until soft.
- Once the cake is cooled, slice it in half and spread the rhubarb filling between the layers.
- Top with a dusting of powdered sugar before serving.
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