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Rhubarb cake with a twist

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Ingredients for 1 servings:

  • 150 g margarine
  • 120 g sugar
  • 1 tbsp vanilla sugar
  • 3 eggs
  • 1 pinch of salt
  • 2 tbsp orange liqueur (or a little more)
  • 1 lemon(s) – zest, grated
  • 150 g flour
  • 50 g cornstarch
  • 2 tsp baking powder
  • 1,000 g rhubarb, cleaned, cut into 4-5 cm long pieces

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 30 minutes

my favorite rhubarb cake

Make a batter from margarine to baking powder. Grease a 24 or 26 cm springform pan and dust with flour. Pour in the batter. Place the rhubarb pieces vertically from top to bottom into the batter. Bake at 170°C on the second rack from the bottom for about 1 hour (use a skewer to check if it’s browning). Cover with parchment paper towards the end of the baking time if the cake is browning too quickly. Let the cake cool in the pan for a while, then transfer it to a cake plate using a cake lifter. And then: … Enjoy!

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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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