Rice Cake with Rhubarb
A rice cake with fresh rhubarb, a delightful dessert from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g rhubarb
- 100 g sugar
- 50 g sultanas
- 200 g milk rice
- 400 ml milk
- 100 ml whipping cream (30%)
- 1 untreated lemon (zest)
- 2 Eggs
Instructions
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1.
Wash, clean, peel and cut the rhubarb into small pieces. Sprinkle with 2 tbsp sugar and let stand for 10 minutes before draining. Soak the sultanas in lukewarm water for 15 minutes, drain and mix with the rhubarb pieces.
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2.
Preheat the oven to 200°C (fan) or 400°F.
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3.
Boil the milk with cream, lemon zest and remaining sugar. Add the rice, reduce heat and simmer while stirring constantly over low flame until the rice is firm but not mushy (about 15 minutes). If the mixture reduces too much, add a splash of water during stirring. Remove from heat and whisk in the eggs.
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4.
Grease a loaf tin with butter and pour one third of the rice into it. Spread the rhubarb-sultana mixture over the rice and top with the remaining rice. Bake for about 25 minutes. Let the cake cool slightly before slicing and serving warm.
