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Rhubarb Cake with Eggnog

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Rhubarb Cake with Eggnog

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

  • 350 g Fresh rhubarb
  • 2 tablespoon Sugar
  • 150 g Soft butter
  • 200 g Sugar
  • 2 Eggs
  • 200 Milliliters Advocaat
  • 350 g Flour
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  1. Clean the rhubarb and cut into small pieces. Put the rhubarb pieces in a bowl, sprinkle with the two tablespoons of sugar and set aside.
  2. In a bowl, beat the butter, sugar and vanilla sugar until creamy. Add the eggs and stir in. Stir in the eggnog. Mix the flour with the baking powder and stir in two portions. Put the dough in the springform pan and smooth it out. Now distribute the rhubarb pieces on the dough.
  3. Now place the cake in the oven preheated to 170 degrees and bake for approx. 55-60. (Chopsticks sample) Take out of the oven after baking and let cool in the mold. Freshly whipped cream tastes good with it.
Dinner
European
rhubarb 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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