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Fine rhubarb cake from Alsace

updated

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 1 tbsp sugar
  • 2 eggs
  • 6 tbsp powdered sugar
  • ½ sachet of baking powder
  • 12 tbsp flour
  • 6 tbsp milk
  • 6 tbsp oil
  • 1 egg(s)
  • 3 tbsp powdered sugar
  • 30 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and peel the rhubarb, and cut into 1 cm pieces. In a mixing bowl, thoroughly mix the eggs and powdered sugar. Add the sifted flour and baking powder, then add the milk and oil and stir everything into a smooth batter. Generously butter a baking pan with a diameter of approximately 30 cm and pour in the batter. Spread the rhubarb over the batter and sprinkle with 1 tablespoon of sugar. Bake at 180°C for approximately 30 minutes. For the glaze, whisk the egg with the powdered sugar and the very soft butter. Spread the glaze over the cake and bake for another 15 minutes. Allow to cool and then remove from the pan.

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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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