Country Rhubarb Cake

• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla
• pinch of salt
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• zest of 1 orange
• 500g rhubarb, diced
• butter for greasing the pan

Preheat the oven to 180°C. In a large bowl, beat eggs, sugar, vanilla, and salt with a wire whisk until frothy. Add the flour, baking powder, and orange zest and continue to mix just until combined. Stop mixing as soon as the flour streaks disappear.

Butter a baking dish of about the size of 8″ x 8″ x 2″. Spread the rhubarb in the bottom of the dish and pour the batter evenly on top. It will look like you have way more fruit than batter, but it will puff up in the oven. Bake for 50-60 minutes or until the tooth pick comes out clean (just make sure you are piercing the batter and not a piece of rhubarb). Cool at least 20 minutes before serving. Can be served warm or cold with a cream.