Rhubarb Victoria sponge cake

Rhubarb Victoria is a simple cake inspired by the English Victoria sponge cake. Adding rhubarb to the Victoria once again shows how versatile this cake is and how well it works with different variations :). Simple and delicious. The cake is light, moist and slightly tart from the pieces of rhubarb inside. I love it!

Ingredients for rhubarb Victoria:

• 170 g butter
• 150 g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 170 g plain flour
• 1¼ tsp baking powder
• 300 g rhubarb, cut into pieces (do not peel the rhubarb)

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer. Beat until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat in. Sift the flour and baking powder directly into the mixture. Fold with a spatula until just combined, no longer. Add most of the rhubarb, reserving some for the top of the cake, and fold in.

Line a 23 cm square cake tin with baking paper. Transfer the batter to the tin and smooth the top. Arrange the remaining pieces of rhubarb on top.

Bake at 175°C for about 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving, if desired.

Enjoy!