Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 12 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g mararine
- 120 g suar
- 1 point vanilla sugar
- 3 egg (s)
- 1 pinch (s) salt
- 2 tablespoon orange liqueur, (or a little more)
- 1 lemon (s) - zest, grated
- 150 grams flour
- 50 g cornstarch
- 2 teaspoons baking soda
- g 1,000 rhubarb, cleaned, cut into 4-5 cm lon pieces
Print Recipe
Pin Recipe Instructions
- Prepare a batter from the ingredients margarine to baking powder. Grease a springform pan (24 or 26 cm) and dust with flour. Pour in the batter. Insert the rhubarb pieces vertically into the dough from top to bottom.
- Bake at 170 ° C on the 2nd rack from the bottom for about 1 hour (stick test). Cover with parchment paper towards the end of the baking time if the cake turns dark too quickly. Let the cake cool down in the tin for a while, then slide it onto a cake plate with a cake server.
- And then: Bon appetit!
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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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