Rhubarb – Buttermilk Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 375 grams flour
- 375 ml buttermilk
- 2 packs vanilla sugar
- 3 egg (s)
- 220 g suar
- 1 packet baking powder
For covering:
- 40 g almond (s), sliced, peeled
- 1 tablespoon sugar
For the cast:
- 65 ml cream
- 30 g butter
For covering:
- 400 g rhubarb, (cut into pieces)
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Wash and peel the rhubarb and cut into 1cm wide pieces. Mix with 2 level tablespoons of sugar in a bowl and let steep until ready to use.
- For the dough, beat the eggs with the sugar and vanilla sugar until frothy. Stir in the buttermilk. Mix the flour with the baking powder and stir in a tablespoon at a time. Put the dough on a greased baking sheet (I used 38x35cm), smooth it out and spread the rhubarb pieces on top.
- Bake in a preheated oven at 180 ° C for 35 minutes.
- For the topping, mix the almond flakes with sugar and after 15 minutes of baking time spread on the cake, bake ready.
- For the topping, briefly bring the cream with the butter to the boil and use a tablespoon to spread over the hot cake immediately after baking. Let cool down and then enjoy !!
- Tips:
- You can of course change the topping and use more or less sugar and almonds. However, it was enough for us. The topping makes the cake a little juicier, but if that`s too high in calories, you can of course leave it out.
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