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Light rhubarb cake

updated

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Ingredients for 1 servings:

  • 750 g rhubarb (2-3 stalks)
  • 3 tsp cinnamon
  • 125 g sugar and 3 tbsp extra
  • 1 packet of vanilla sugar
  • 125 g butter, soft
  • 2 eggs
  • 2 tbsp whipped cream
  • 185 g flour
  • ½ tsp baking powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with cinnamon

Wash and peel the rhubarb, cut into 1.5 to 2 cm thick slices, and sprinkle with 1 teaspoon of cinnamon. Combine the butter with the sugar, vanilla sugar, eggs, and cream. Mix the baking powder and flour and stir into the batter. Pour the batter into a springform pan and top with the rhubarb. Bake the cake in a preheated oven at 200°C (gas mark 3) for 30-35 minutes. Mix 2 teaspoons of cinnamon and 3 tablespoons of sugar and sprinkle over the warm cake.

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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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