Rhubarb cake by Laurent Mariotte

Ingredients

For 6 servings

• •500 g 500 g of rhubarb
• •250 g 250 g blond sugar
• •3 3 eggs
• •100 g 100 g liquid cream
• •170 g 170 g of flour T55
• •1 sachet 1 bags of yeast
• •60 g 60 g of melted butter

Method

1. 1.Butter and flour your cake mould.
2. 2.In the bowl of your blender, combine the ingredients of the dough except melted butter. Mix it all and finish with the melted butter.
3. 3.Pour the mixture into the mould and store in the freezer for an hour.
4. 4.Peel the rhubarb briefly; cut the rods into sections of the width of your mould. Sprinkle with 50 g of sugar and let go for an hour.
5. 5.Preheat oven to 170°C
6. 6.Take out the cake, place the straight rhubarb sections like pickets in the mould and bake for 50 minutes. Let cool, remove the cake and lighten with the degorged rhubarb juice.