Rhubarb and Hazelnut Cake

The taste of fresh rhubarb, immersed in a mixed dough.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 500 g Rhubarb

  • 200 g Butter, unsalted

  • 2 piece Vanilla, extract, natural

  • 120 g Sugar, white

  • 100 g Sugar, white

  • 4 pieces Egg, fresh

  • 1 pinch Salt, table

  • 1 teaspoon Baking powder

  • 150 g Wheat flour, white, multi-purpose

  • 120 g Nuts, hazelnuts

Steps

  1. Thoroughly wash the rhubarb, trim the ends, peel it, and cut the stalks into smaller pieces. Place a pan on the stove and heat two tablespoons of butter. Add the rhubarb pieces and vanilla sugar, and fry over high heat while constantly stirring for about 5 minutes until the rhubarb softens slightly.

  2. Preheat the oven to 180 degrees Celsius and grease the cake pan well. Grate the marzipan into smaller pieces and mix it with the remaining butter and sugar in a bowl using an electric mixer until creamy. Beat the eggs and separate the yolks from the whites. Mix the yolks into the marzipan cream, and beat the egg whites with salt until stiff peaks form. Gently fold the egg whites into the marzipan mixture with a whisk.

  3. Sift the flour and baking powder over the mixture and stir everything together into a smooth batter. Then pour the batter into the pan, evenly distribute the rhubarb on top, and generously sprinkle with hazelnuts. Place the pan in the oven for about 50 minutes.

  4. Once the cake is baked, let it cool completely, cut it into smaller pieces, and serve on plates. Enjoy with your guests.

Nutrition Information (Per 100g)

  • Calories: 277.14 kcal
  • Fat: 17.42 g
    • Saturated Fat: 7.67 g
  • Carbohydrates: 25.08 g
    • Sugars: 15.27 g
  • Protein: 4.3 g
  • Fiber: 1.21 g