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:
- 125 g butter
- 125 g suar
- 1 packet vanilla sugar
- 2 egg (s)
- 150 grams flour
- 1 teaspoon Baking powder
Print Recipe
Pin Recipe 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.
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