Saturday, April 7, 2012

{food} rhubarb cake

Rhubarb season has started! What else to bake for Easter than a delicious rhubarb cake with big
crispy crumble! It tastes best with cream or fresh strawberry sauce. Mmh!

For a big baking tray you need:
1,2 kg rhubarb
400 g flour
7 g bakingpowder
250 g butter, soft
280 g powdered sugar
1/2 package vanilla sugar
a pinch of salt
1/2 lemon
5 medium eggs
125 ml milk, lukewarm

for the crumble:
200 g flour
150 g sugar
1/2 package vanilla sugar
a pinch of salt
150 g butter, cold

For the crumble: Sift flour into a bowl. Add sugar, vanilla sugar, cinnamon and salt. Cut the
cold butter into small pieces, mix it with flour and crumble it between your palms. Then put it in
the fridge.

Wash and peel the rhubarb. Then cut it into small pieces.

Preheat the oven up to 180° C. Stir soft butter, powdered sugar, vanilla sugar, salt and lemonjuice 
until creamy. Little by little fold in the eggs and continue stirring until fluffy. Add flour and milk  

Cover a deep baking tray with baking parchment and spread the pastry onto it. Cover it with
rhubarb and sprinkle with the crumble.

Bake the cake in the middle of the oven for 55-60 minutes. Leave to cool, sprinkle with powdered 
sugar and ENJOY!

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