in Dessert Recipes

Rhubarb cake

updated

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Ingredients for 1 servings:

  • 350 g flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch(s) of salt and pepper
  • 125 g butter, soft
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 2 large eggs
  • 370 g natural yogurt
  • 400 g rhubarb
  • 2 tbsp sugar

Instructions

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

Also goes well with vanilla ice cream and cream for dessert.

Preheat the oven to 180°C and butter a springform pan. Trim and dice the rhubarb, and set aside. Sift together the flour, salt, cinnamon, baking soda, and baking powder. Cream the softened butter with the sugar until fluffy, then gradually add the vanilla sugar and eggs. Slowly add the flour mixture while stirring, then fold in the rhubarb. Pour the batter into the springform pan. Sprinkle with 2 tablespoons of sugar and bake the cake in the oven for 60 minutes. Let it rest briefly in the pan, then turn out onto a wire rack and let it cool.

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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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