in USA or Canada

Rhubarb cake with marshmallow topping

updated

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Ingredients for 1 servings:

  • 250 g butter, soft
  • 250 g sugar
  • 5 eggs
  • 1 bag of vanilla sugar
  • 350 g flour
  • 1 bag of baking powder
  • 1 kg rhubarb, cleaned, cut into pieces, previously sugared
  • 20 marshmallows
  • 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream the butter with sugar and vanilla sugar until fluffy. Add the eggs one at a time and continue beating. Sift the flour and baking powder and stir in. Cut half of the marshmallows into small pieces with scissors and fold them into the batter along with the rhubarb pieces. Spread the batter onto a greased baking sheet and bake at 175°C for about 30 minutes. Carefully melt the other half of the marshmallows in a double boiler and stir in the lemon juice. Spread unevenly on the still-hot cake.

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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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