John Myers
Rhubarb and Hazelnut Sheet Cake
The perfect rhubarb and hazelnut sheet cake recipe with a picture and simple step-by-step instructions.
- 300 gr Flour
- 200 gr Sugar
- 4 Eggs
- 200 gr Ground hazelnuts
- 1 packet Baking powder
- 2 packet Vanilla sugar
- 200 gr Butter
- 50 ml Milk
- 5 Poles Rhubarb
- Icing sugar for dusting
- Process all ingredients except for the rhubarb and powdered sugar into a dough. The dough shouldn’t be too runny but rather fluffy
- Peel the rhubarb and cut into small pieces.
- Place the dough on a baking sheet lined with baking paper and distribute it evenly.
- Preheat the oven to 180 degrees
- Now distribute the rhubarb pieces on the dough and put everything in the oven and bake for about 45 minutes.
- Allow to cool after baking, cut into pieces of equal size and dust with powdered sugar.
- Such a delicious sheet cake that tastes fantastic … Great combination, the sweetness of the dough and the acidity of the rhubarb …! Have fun with it and enjoy your meal! 🙂
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