Rhubarb cake

I will be away for the weekend, attending a buddhist meeting for four days. I still need to pack, my husband is writing down all the “to do’s” with the kids… ;-) They will have a “boys only” weekend!

For you one of my favorite rhubarb cakes with a recipe at the end of the post. Without many words though…

Rhubarb cake

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• Author: Tina
• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 hour 20 mins
• Category: Bakery

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Description

A classic rhubarb cake!

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Ingredients

Scale 1x2x3x

• 500 g rhubarb
• 200 g sugar + 2 tablespons for the rhubarb + 75g for the”Schmand” mixture
• 4 teaspoons vanilla sugar
• 150 g soften butter
• 1 pinch of salt
• 5 eggs
• 150 g flour
• 75 g corn starch
• 2 teaspoons baking powder
• 125 g “Schmand” or sour cream
• powderd sugar

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Instructions

1. Peel the rhubarb, cut in small pieces and sprinkle with 2 tablespoons of sugar. Sit aside for 1 hour.
2. Preheat the oven to 170°C.
3. Beat the butter with the sugar, until you get a white green, add 3 eggs – one after the other.
4. Add salt and vanilla sugar.
5. Mix flour, baking powder and starch together and add to the butter/egg mixture.
6. Fill into a 26cm form.
7. Drain the rhubarb, make sure to keep the juice, it s perfect to make rhubarb lemonade!
8. Add rhubarb on top of the dough and bake for 35 minutes.
9. Mix 75g sugar with the Schmand or sour cream and pour over the cake.
10. Let bake for another 25 minutes.

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