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Rhubarb cake with eggnog

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Ingredients for 1 servings:

  • 200 g rhubarb, cut into 1 cm pieces
  • 1 tbsp sugar
  • 100 g margarine or butter
  • 180 g sugar
  • 1 packet of vanilla sugar
  • 1 egg(s)
  • 100 ml egg liqueur
  • 100 ml milk
  • 280 g flour
  • 2 tsp, heaped baking powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, easy sponge cake

This recipe is calculated for a 26 cm springform pan. First, combine the rhubarb pieces with 1 tablespoon of sugar in a bowl and let it rest while you prepare the batter. Whisk the margarine or butter with 180 g of sugar and the vanilla sugar until soft. Add the egg and beat until frothy. Add the egg liqueur and milk and mix well. Fold in the flour and baking powder. Pour everything into the pan, scatter the rhubarb pieces on top, and bake at 170°C (convection oven) for about 50 minutes (use a skewer to check if it’s cooked). You can use more rhubarb if you like.

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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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