Recipes
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
