Sunken Rhubarb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 750 g rhubarb
- 150 g butter, soft
- 150 grams sugar
- 1 packet vanilla sugar
- 4 egg (s)
- 1 teaspoon baking powder, 250 g flour, approx.
- powdered sugar
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into 3 cm pieces. Stir the butter vigorously until it is very light. Then add sugar and vanilla sugar and beat everything again vigorously. Stir in the eggs one by one, mix the flour and baking powder and fold into the dough.
- Butter the springform pan (approx. 24 cm) and sprinkle with a little flour. Pour in the dough and smooth it out. Stick pieces of rhubarb close to each other vertically in the dough (they should stick out about 1 cm). Bake in the oven preheated to 200 degrees on the second groove from the bottom for about 45 minutes.
- Remove the cake from the mold while it is still warm and place on a cake plate. Sprinkle thickly with powdered sugar and let cool.
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