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Rhubarb Bundt Cake with Eggnog

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Rhubarb Bundt Cake with Eggnog

The perfect rhubarb bundt cake with eggnog recipe with a picture and simple step-by-step instructions.

  • 300 g Fresh rhubarb
  • 500 g Flour
  • 250 g Soft butter
  • 180 g Sugar
  • Plus 2 tbsp sugar
  • 5 Piece Eggs
  • 200 ml Advocaat
  • 1 packet Baking powder
  • 1 pinch Salt
  1. Clean and chop the rhubarb. Sprinkle with 2 tablespoons of sugar and let it steep until liquid forms. Mix the butter with sugar and salt until creamy. Mix in the eggs one by one. Stir in the flour mixed with baking powder alternately with egg liqueur. Drain the rhubarb, dust with flour and fold in.
  2. Grease a bundt pan, possibly sprinkle with breadcrumbs. Pour in the dough and bake at 175 degrees top / bottom heat for about 70 minutes. If you want, you can replace the eggnog with milk!
Dinner
European
rhubarb bundt cake with eggnog

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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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