Quick Rhubarb and Elderberry Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spelled flour, type 630
- 70 g almond (s), round
- 30 g cornstarch
- 1 packet tartar baking powder
- 200 ml buttermilk
- 150 g sour cream
- 100 ml sunflower oil
- 150 grams sugar
- 3 egg (s)
- 100 ml syrup (elderflower)
- 350 g rhubarb, weihed cleaned
- 4 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Cut the rhubarb into thin slices and mix with the powdered sugar.
- Mix together the spelled flour, almonds, baking powder and starch. Mix the buttermilk, sour cream, oil, eggs, sugar, syrup with the hand mixer on a low setting to a smooth mass. Briefly stir in the flour mixture in portions with the hand mixer on a low speed.
- Spread the dough on a baking sheet lined with baking paper and fold in the rhubarb, also spread a few pieces on the dough.
- Bake in the preheated oven at 170 ° convection on the second rack from the bottom for 25 - 35 minutes, depending on the oven, until golden brown.
- Sprinkle with powdered sugar before serving.
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