Summer fruit cake
rhubarb, fresh or frozen
Step by step
Add the sugar, butter, flour, eggs and vanilla extract to the bowl of a stand mixer fitted with the Paddle Attachment. Mix on speed 2 until a homogenous dough forms.
Wash and cut the rhubarb in large pieces. Put the mixer on stir speed to gently fold in ¾ of the fresh fruit.
Line the cake tin with moist baking paper (this makes it easier for the paper to take the shape of the tin) and pour in the cake batter. Arrange the rest of the fruit on the surface of the cake.
Bake for 35 minutes in a 180°C preheated oven until a skewer comes out clean. Let cool off and dust with icing sugar before serving.