Rhubarb and Almond Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter, soft
- 240 g suar
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 3 egg (s)
- 200 g flour
- 1 teaspoon, leveled baking powder
- 600 g rhubarb
- 80 g almond (s), round
- 80 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top and bottom heat. Grease a 26 springform pan.
- Mix the butter, 150 g sugar, 1 packet of vanilla sugar and a pinch of salt until creamy. Gradually add the eggs. Mix in the flour and baking powder. Pour the dough into the springform pan and bake in the hot oven for 25 minutes. The rest of the work can be done just fine in the 25 minutes.
- Clean the rhubarb and cut into small pieces.
- Mix 40 g of sugar and the ground almonds, spread on the pre-baked cake and top with the rhubarb. Sprinkle with the almond flakes, mix 50 g sugar with the second packet of vanilla sugar and sprinkle over the almond flakes.
- Now the cake is baked for another 35 minutes.
- The bed of sugar and ground almonds absorbs the rhubarb juice. On the second day, this sweet bed has an incredibly great taste.
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