Rhubarb cake with icing

Ingredients for 1 servings:

• 1,500 g rhubarb
• 200 g sugar
• 125 g butter, soft or margarine
• 125 g sugar
• 2 m.-sized eggs
• 250 g flour
• 3 tsp baking powder
• 125 ml milk
• 1 pack of cake glaze, light

Instructions

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

delicious recipe

First, clean and peel the rhubarb, then cut it into roughly 2cm pieces. Add the sugar and mix well. Cover and let the mixture sit overnight (about 5-6 hours). The next morning, pour the rhubarb through a sieve and collect the juice, which you will need later! Then prepare the dough: Cream the butter and sugar until light and fluffy, then add the eggs one at a time and continue mixing well until fluffy. Mix the flour and baking powder and add to the butter, sugar, and egg mixture alternately with the milk and mix. Spread this dough into a greased, crumbled (or lined with baking paper) springform pan (26cm diameter). Spread the drained rhubarb on top. Then, using the reserved rhubarb juice, prepare a light-colored glaze for cooking according to the package instructions. If there isn’t enough juice, top up with water. Spread this glaze over the rhubarb BEFORE BAKING. Then place the cake in the preheated oven. Bake at 160–170°C in a convection oven for about 45–50 minutes. The rhubarb should turn a very light brown. This cake tastes best fresh with freshly whipped cream. It has a fruity flavor without being sour. Truly delicious. For us, it’s a must-have during rhubarb season.