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Fine rhubarb and raspberry cake

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 125 g butter, w
  • 125 g sugar
  • 1 pinch of salt
  • ½ lemon(s), untreated, grated peel
  • 150 g flour
  • 50 g cornstarch
  • 50 g almond(s), ground
  • 2 tsp baking powder
  • 2 tbsp milk
  • 500 g rhubarb, threaded, cut into pieces
  • 150 g raspberries, frozen

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cream the butter with eggs, sugar, lemon zest, and salt until fluffy. Combine the flour, cornstarch, baking powder, and almonds, stir briefly, and finally stir in the milk. Spread the batter onto a greased baking sheet (20 x 30 cm). Sprinkle the batter with the rhubarb and frozen raspberries and bake the cake in a preheated oven to 175°C for about 45 minutes! Tip: If you like, you can replace the milk with 3-4 tablespoons of eggnog and add 1 packet of vanilla sugar.

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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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