John Myers
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Rhubarb Buttermilk Cake
The perfect rhubarb buttermilk cake recipe with a picture and simple step-by-step instructions.
Dough:
- 175 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 200 g Butter
- 3 Eggs size L.
- 125 ml Buttermilk
- 250 g Wheat flour type 550
- 0,75 Pck. Baking powder
Covering:
- 500 g Rhubarb peeled, cleaned
- 50 g Sugar
- 80 g Flaked almonds
molding
- 150 g Powdered sugar
- 6 tsp Water
Preparation:
- Peel the rhubarb, clean the ends and cut into pieces about 2 cm in size. Mix with 25 g sugar in a bowl and let it steep a little. (The above weight is after peeling). Mix the almond flakes in a bowl with 25 g sugar. Lightly grease a rectangular shape (approx. 18 x 20 cm – corresponds to a 24 springform pan) and line it with baking paper. Preheat the oven to 175 ° O / bottom heat.
Dough:
- Whip the butter, 175 g sugar, vanilla sugar and salt until the sugar has dissolved. Gradually stir in the eggs and then the buttermilk and whip everything again until creamy.
- Mix the flour and baking powder, sift into the butter mixture and stir vigorously. Pour the batter into the mold, smooth it out a little and distribute the rhubarb pieces on top. Sprinkle the almond flakes with the sugar on top and slide the dish into the oven on the 2nd rail from below. The baking time is 45 minutes. Then do the wooden stick test. No more dough should stick to it when it is pulled out. Otherwise, extend the baking time by approx. 5 minutes. Let the cake stay in it for 5 minutes with the oven slightly open.
- After removing it, let it cool completely in the mold. While doing this, stir the very tough icing and drizzle it thickly onto the still warm cake. Then portion. The number of 15 people mentioned above can vary. They are then small squares. If you like it bigger, you will get fewer portions.
- The buttermilk makes the cake wonderfully juicy and the rhubarb does the rest ……………….
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