Rhubarb Cake from Roman Pot

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

500 g rhubarb
0.5 teaspoon ½ butter
100 g suar

For the dough:

Instructions

Peel off the rhubarb and cut into pieces approx. 2 cm long. Mix with 100 g sugar and pour into the soaked and buttered Roman pot.
For the batter, stir the butter, eggs, sugar and vanilla sugar until frothy. Mix flour with baking powder and gradually stir into the dough. Place the dough on the rhubarb and smooth it out. Close the Roman pot with the lid and place in the cold oven. Switch to 200 ° and bake for 30 minutes, then remove the lid and bake for another 20 minutes. Let cool down.
Cut off pieces with a large spoon and serve sprinkled with powdered sugar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.