Rhubarb and citrus slab cake
Butter the bottom and edges of a 30 X 22.5 cm pan.
Line the pan with cake slices.
Cover with rhubarb, alternating with 100 g of sugar.
Beat the eggs.
Add the rest of the sugar, salt, milk, lemon juice and lemon rind.
Pour this mixture over the rhubarb.
Cook uncovered in a bain-marie for 45 minutes in the oven at 190°C (375°F).
Enjoy warm or cold with whipped cream.