John Myers
Rhubarb Sponge Cake
The perfect rhubarb sponge cake recipe with a picture and simple step-by-step instructions.
- 400 g Rhubarb
- 5 Eggs
- 250 g Margarine
- 250 g Sugar
- 2 packet Vanilla sugar
- 1 pinch Salt
- 250 g Flour
- 1 packet Baking powder
- 100 g Ground almonds
- Peel and wash the rhubarb, cut into small pieces and set aside.
- Separate the eggs and beat the egg whites until stiff, set aside.
- Beat the margarine with the sugar, vanilla sugar, egg yolk and a pinch of salt until frothy.
- Mix the flour with the baking powder and sieve over the egg yolk mixture and mix well with the mixer.
- Finally stir in the ground almonds.
- Fold in the rhubarb and egg whites, place in a silicone mold or a greased cup cake pan.
- Now put it in the 180c. Preheated oven for approx. 60 minutes – make a chopstick test.
- Take the cake out of the oven, let it cool down a little and then turn it out.
- If you want, you can coat the cake with powdered sugar – lemon icing or similar – enjoy your meal
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