Rhubarb Cake with Difference

Summary

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

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Instructions

1. 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.
2. 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.
3. And then: Bon appetit!