Rhubarb Cake
An excellent spring cake that you can enjoy with a cup of hot or cold beverage.
Details
- Preparation Time: 18 minutes
- Cooking Time: 65 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 8
Ingredients
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3 pieces Rhubarb
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35 g Sugar, white
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225 g Wheat flour, white, multi-purpose
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0.25 teaspoons Salt, table
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1 teaspoon Baking powder
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170 g Butter, unsalted
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128 g Sugar, white
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1 bag Sugar, white
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3 pieces Egg, fresh
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1.5 spoons Butter, unsalted
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2 spoons Wheat flour, white, multi-purpose
Steps
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Rinse the rhubarb stalks under running water, clean them, and peel them. Cut them into approximately 0.5 cm long pieces.
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Place the rhubarb pieces into a small pot, add sugar, and cover. Cook over medium heat for about 5 minutes until the rhubarb softens. Then drain the excess liquid and strain the rhubarb.
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Preheat the oven to 175 degrees Celsius. Grease a baking pan (23 x 13 cm) well with butter and dust it with flour. In a bowl, mix the flour, baking powder, and salt.
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In another bowl, use an electric mixer to cream the softened butter, granulated sugar, and vanilla sugar. Mix on medium speed for about 2 minutes. Add the eggs and mix for another minute. Sift the dry ingredients into the mixture, reduce the mixer speed, and mix until a smooth batter without lumps forms. Finally, add the cooled rhubarb and fold it into the batter using a spatula.
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Pour the batter into the prepared baking pan, spread it evenly, and smooth the top. Place the pan in the preheated oven for about 55 to 60 minutes. The cake is done when the surface turns golden brown, and a toothpick inserted into the center comes out clean.
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Remove the baked cake from the oven, transfer it to a wire rack, and let it cool for about 30 minutes.
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Slice the cooled cake and serve it with a warm or cold beverage.
Nutrition Information (Per 100g)
- Calories: 391.67 kcal
- Fat: 21.5 g
- Saturated Fat: 12.8 g
- Carbohydrates: 41.89 g
- Sugars: 20.39 g
- Protein: 5.84 g
- Fiber: 0.5 g