4 eggs (whites separated from yolks), room temp

3/4 cup sugar

120g butter, melted

1 tsp vanilla extract

3/4 cup all purpose flour

2 cups milk lukewarm

1 ½ cups diced (2cm) rhubarb

 Icing sugar for dusting cake

Preheat oven to 190 C. Grease and Line 20x20cm baking dish with baking paper.

Separate eggs and beat egg whites to stiff. Set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla.  Beat for two mins.  Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.  The batter is very thin at this stage but don’t worry.

Pour batter into baking dish and scatter over diced rhubarb. It will sink into the cake as it bakes.

Bake for approx 60 minutes or until the top is lightly golden and cake doesn’t wobble. 

Cool and dust heavily with powdered sugar.