John Myers
Contents
show
Cake / Tart … Buttermilk Cake with Rhubarb
The perfect cake / tart … buttermilk cake with rhubarb recipe with a picture and simple step-by-step instructions.
For the dough:
- 250 g Sugar
- 3 Eggs * depending on size *
- 1 packet Vanilla sugar
- 380 ml Buttermilk
- 380 g Flour
- 1 packet Baking powder
For covering:
- 500 g Rhubarb
- 3 tbsp Sugar
- 3 tbsp Liquid
aside from that:
- 40 g Sliced almonds
- 3 tbsp Sugar
For the cast:
- 70 ml Cream fine to whip
- 15 g Butter
- Clean and wash the rhubarb and cut into pieces. Put the sugar and the liquid (I had red wine) in a saucepan and sauté for about 10 minutes. Let cool down a little.
- For the dough, stir together the sugar, eggs and vanilla sugar until frothy. Slowly stir in the buttermilk. Mix the flour and baking powder and carefully stir into the mixture. Place the dough on a baking pan lined with baking paper and smooth it out. Spoon the rhubarb onto the dough. Pre-bake at 180 ° O / U heat, middle rack for 15 minutes.
- Mix the almonds with the sugar and spread on the cake after 15 minutes. Bake for another 25 minutes. For the topping, heat the creme fine and butter and use a spoon to spread over the finished, still hot cake.
Facebook Comments