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Rhubarb cake from the Roman pot

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Ingredients for 1 servings:

  • 500 g rhubarb
  • ½ tsp butter
  • 100 g sugar
  • 125 g butter
  • 125 g sugar
  • 1 packet of vanilla sugar
  • 2 eggs
  • 150 g flour
  • 1 tsp baking powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the rhubarb and cut into approximately 2 cm long pieces. Mix with 100 g of sugar and fill the watered and buttered earthenware pot. For the batter, cream the butter with the eggs, sugar, and vanilla sugar until fluffy. Mix the flour with the baking powder and gradually stir into the batter. Pour the batter onto the rhubarb and smooth it out. Cover the earthenware pot and place it in a cold oven. Preheat oven to 200°C and bake for 30 minutes, then remove the lid and bake for another 20 minutes. Let cool. Scoop out pieces with a large spoon and sprinkle with powdered sugar to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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