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Rhubarb and Red Jelly Cake

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Rhubarb and Red Jelly Cake

The perfect rhubarb and red jelly cake recipe with a picture and simple step-by-step instructions.

  • 1 kg Rhubarb
  • Sugar
  • 500 g Flour
  • 1 Pck. Baking powder
  • 4 Eggs
  • 250 g Butter
  • 200 g Sugar
  • 125 ml Vanilla milk
  • Pulp of a vanilla pod
  • 2 Pck. Red grits powder raspberry
  1. Wash, peel and cut the rhubarb into pieces. Put in a saucepan, add sugar to taste and boil down to a compoot. Let cool down.
  1. Make a batter from the remaining ingredients. Stir in the cooled compote.
  1. Fill the dough into a springform pan and cook at 180 degrees in the preheated oven for about 40 minutes. to bake.
Dinner
European
rhubarb and red jelly 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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