Desserts

Rhubarb Cake with Amarettini Crumbs

by Editorial Staff

Summary

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

Ingredients

  • 250 g butter or mararine
  • 200 g suar
  • 1 pinch (s) salt
  • 4 egg (s)
  • 250 g flour
  • 0.5 ½ pack baking powder
  • 50 ml milk or cream
  • 50 ml amaretto
  • 500 g rhubarb, cut into approx. 1 cm pieces
  • 4 tablespoon sugar
  • 50 g biscuit (s) (Amarettini), crumbled
Rhubarb Cake with Amarettini Crumbs
Rhubarb Cake with Amarettini Crumbs

Instructions

  1. Make a batter and spread on a greased, floured baking sheet.
  2. Cut the rhubarb into approx. 1 cm pieces, add 4 -5 tablespoons of sugar and stir well.
  3. Pour off the juice from the rhubarb cut into small pieces and pickled in sugar and distribute evenly on the dough. Sprinkle with the crushed amarettini crumbs and bake at 160 degrees (convection) for about 35 minutes.
Editorial Staff

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.

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