Rhubarb Curd Cake when the frying pan’s too wide

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Rhubarb Curd Cake – Cake al Rhubarb Curd

Music: My Old Man, Joni Mitchell. When he’s gone and the bed’s too big and the frying pan’s too wide, I recommend making this cake, or something similar to it. Soft and fragrant, tangy and not too sweet, or it’d be impossible to keep away your blues.

Ingredients (for 1 small cake):

100 gr flour

2 eggs

50 gr brown sugar

70 gr butter, melted and cooled

5 Tsb rhubarb curd

2 tsp baking powder

1 pinch of salt

In a big bowl, beat the eggs with the sugar until creamy. Add the flour and the butter. Fold in the rhubarb curd, mixing briefly. Add the baking powder. Pour the mixture into a mould and bake in a 180° C for about 40/50 minutes.


About thecookandtheguitarist

We're Gaia and Andrea and this is the place where we have fun pairing food with music. Gaia - The Cook - is a trained pastry chef and owns a candy shop in the centre of Florence, Italy. Andrea - The Guitarist - is a professional musician, teaches guitar and is a Beatles fanatic.
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