:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/2qUL_RmB8ycjOl5SNjLF/dd3664ca60c35c32855d451a454659.jpeg "Rhubarb Cake")
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Rhubarb Cake
This rhubarb cake is my favorite spring and summer sweet offering. Perfect for an afternoon or weekend dessert, it is loved by everyone from children to adults. The rhubarb will add a specific acid to the cake, which blends perfectly with the sweetness of the cake. If, like me, you love rhubarb, then this recipe is for you!
Ingredients
- 500 g rhubarb
- 200 g sugar
- 250 g Flours
- 200 g butter
- 4 pcs Eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 package vanilla sugar
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Directions
Preheat the oven to 180 degrees C. Wash the rhubarb, peel and cut into small pieces of about 1cm.
In a bowl mix flour, baking powder and cinnamon. I love adding cinnamon to cakes with fruit, as it adds a unique flavor to the cake.
Then melt the butter, but make sure it is only warm, not hot. Add sugar and vanilla sugar in it, and then successively add eggs. We mix until we get a smooth consistency.
Now add the rhubarb to the bowl with the butter and sugar, stir, and then slowly add the flour with baking powder and cinnamon, stirring gently the whole time.
Thus prepared, pour the dough into a baking pan, the bottom of which was previously lined with baking paper. My advice: spray the mold from the inside with oil or butter - the dough will come off more easily.
Place in the oven and bake for about 1 hour. After baking, remove the cake and leave it to cool.
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