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Rhubarb Cake with Eggnog Cream

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Rhubarb Cake with Eggnog Cream

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

Eggnog cream

  • 1,5 Cups of sugar
  • 1 Cup of neutral oil
  • 1 Kl. Bottle of lemon flavor
  • 0,5 Package of baking powder
  • 1 tsp Baking soda
  • 1 Cup of mineral water
  • 10 Sticks of rhubarb
  • 0,25 liter Cream
  • 2 Pinchen eggnog
  • 2 Packages of Vanilla sugar
  • 1 Round baking pan 28 pieces
  1. Peel the rhubarb and cut into small pieces. Everything together with the above Mix the ingredients in the food processor. Bake at 175 degrees top / bottom heat for 50 minutes.
  2. Cream. Beat the liqueur and sugar until stiff.
  3. Unfortunately, I only forgot the end product, the camera.
Dinner
European
rhubarb cake with eggnog cream

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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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