John Myers
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Rhubarb Cake with Homemade Vanilla Sauce
The perfect rhubarb cake with homemade vanilla sauce recipe with a picture and simple step-by-step instructions.
For the cake
- 500 g Fresh rhubarb
- 100 g Clarified butter
- 200 g Sugar
- 1 pinch Salt
- 1 Lemon zest
- 3 piece Eggs
- 1 Vanilla pod
- 200 g Flour
- 2 tsp Baking powder
- Fat for the shape
For the sauce
- 400 ml Milk
- 200 ml Cream
- 1 Vanilla pod
- 3 piece Egg yolk
- 60 g Sugar
- 10 g Food starch
Cake (26cm cake pan):
- Preheat the oven (180 degrees). Grease the cake pan. First wash the rhubarb, clean and cut into cubes.
- Mix the butter lard, salt and sugar with the mixer. Add the lemon zest and the vanilla pulp. Gradually add eggs. Now add the flour and baking powder. Finally fold in the rhubarb cubes.
- Pour the batter into the cake tin and bake for 45 minutes.
Sauce:
- Save 2 tablespoons of the milk. Bring the rest of the milk, cream, vanilla pod and the removed pulp to the boil. Then let it steep for 15 minutes.
- Mix the egg yolks with the sugar and cornstarch and 2 tablespoons of milk. Add some of the milk and cream mixture that has been drawn through, then add the whole thing to the mixture.
- Heat again, stirring constantly. Remove the pod when the sauce becomes thick. But be careful, the sauce shouldn’t boil again, otherwise it will leave lumps!
- Garnish the cake with the sauce and let it taste! By the way, I only made a small cake (18cm)!
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