Grandma’s Classics: rhubarb cake

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Cakes + Cookies

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Grandma’s recipe is by far the quickest and easiest way to turn these tart beauties into something truly enjoyable. All it takes are a few rhubarb stems, eggs, flour, butter, sugar and 30 minutes bake…

 

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Grandma’s rhubarb cake

15-20 rhubarb stems
250g butter
200g sugar
4 eggs
400g flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Preheat the oven to 180°C (360°F).

All ingredients should have room temperature to combine well.

Butter the bottom of your baking mold and dust it with flour; remove any excess of flour.
Beat the butter, sugar and vanilla on highest speed until creamy, 4 to 5 minutes, in a bowl with the paddle attachment of the mixer.

Turn the mixer to medium-low speed and add one egg after another, beating for about a minute after each egg.

Turn the mixer to low speed and slowly add the flour together with the baking powder.  Don’t overbeat, to prevent the batter getting chewy.

 

Transfer the batter to the baking mold, smooth with a spatula and arrange the rhubarb stems on top. Until this point it’s the exact “Grandma” version. No extravaganzas as you already know, Grandma kept it honest and simple.

I experimented with precooking the rhubarb stems in a mixture of butter, sugar and lemon juice (one tablespoon each) for a few minutes. Don’t let the rhubarb turn soft, just let it adopt the caramel flavour.  Heaven!

Bake at 180°C (360°F) for about 30 minutes or until the rims turn golden brown.

Before serving sprinkle with icing sugar.

 

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Enjoy it wit a good cup of coffee!

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