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.


15 ml of unsalted butter

12 slices of vanilla cake

500 g of rhubarb, chopped

125 ml of sugar

2 eggs

1 pinch of salt

45 ml of sugar

250 ml of milk

5 ml of lemon juice

2.5 ml of grated lemon rind

50 ml of whipping cream