Rhubarb – Coconut – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s)
- 200 g butter
- 250 grams sugar
- 1 packet vanilla sugar
- 350 g flour
- 1 packet baking powder
- 150 ml whipped cream, (cream)
- 1 tablespoon rum
- some aroma, (liquid vanilla aroma)
- 300 g rhubarb, diced
- 2 tablespoon sugar
- 100 g desiccated coconut or coconut flakes
For decoration:
- Desiccated coconut
- Pistachios, chopped
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sifted sugar, vanilla sugar, rum, vanilla flavor and the egg yolks added individually until very frothy.
- Mix flour with baking powder, sieve and stir alternately with the cream into the yolk mixture. Beat the egg whites into snow and fold into the dough.
- Peel the rhubarb, cut into cubes and turn in flour, mix with granulated sugar and coconut flakes and mix into the dough.
- Pour the dough into a greased, floured Gugelhupf tin and bake in the preheated oven at 180 ° C for about 60 minutes.
- Let cool in the Gugelhupf pan, then turn out and sprinkle with coconut flakes and pistachios.
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