Light Rhubarb Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g rhubarb (2-3 sticks)
- 3 teaspoons cinnamon
- 125 g suar and 3 tablespoons extra
- 1 packet vanilla sugar
- 125 g butter, soft
- 2 egg (s)
- 2 tablespoon whipped cream
- 185 g flour
- 0.5 teaspoon ½ baking powder
Print Recipe
Pin Recipe Instructions
- Wash and peel the rhubarb, cut into 1.5 to 2 cm thick slices and sprinkle with 1 teaspoon of cinnamon.
- Mix the butter with sugar, vanilla sugar, eggs and cream. Mix the baking powder and flour and stir into the batter. Put the dough in a springform pan and top with the rhubarb.
- Bake the cake in a preheated oven at 200 ° C (gas mark 3) for 30-35 minutes. Mix 2 teaspoons of cinnamon and 3 tablespoons of sugar and sprinkle over the warm cake.
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