Fine Rhubarb and Raspberry Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 125 g butter, w
- 125 g suar
- 1 pinch (s) salt
- 0.5 ½ lemon (s), untreated, grated zest
- 150 grams flour
- 50 g cornstarch
- 50 g almond (s), round
- 2 teaspoons baking soda
- 2 Table spoons milk
- 500 g rhubarb, unthreaded, cut into pieces
- 150 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- Mix the butter with the eggs, sugar, lemon zest and salt until frothy. Mix the flour, starch, baking powder and almonds, stir in briefly and finally stir in the milk. Spread the dough on a greased tray (20 x 30 cm).
- Sprinkle the dough with the rhubarb and frozen raspberries and bake the cake in the oven preheated to 175 ° for about 45 minutes!
- Tip: If you want, you can also replace the milk with 3 - 4 tablespoons of egg liqueur and add 1 bag of vanilla sugar.
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