Fast Rhubarb Cake
The spring vegetable rhubarb contains a lot of potassium. The mineral is necessary for the function of nerves, all muscle movements, the maintenance of tissue tension and the action of various enzymes. The sponge is prepared with apple sauce. This not only saves calories, but also makes the cake nice and juicy.
Outside the rhubarb season, the cake is also successful with sour cherries, gooseberries, blueberries or apricots. And if there is more time, the cake can be served with an alternative to cream. Mix Greek yoghurt (10% fat) with some vanilla powder and coconut blossom sugar and arrange it on the cake.
- butter (for the baking sheet)
- Pastry flour (for dusting the baking sheet)
- 7 ounces soft butter
- 7 ounces sugar
- 4 eggs
- 1 pinch salt
- 2 teaspoons Baking powder
- 15 ¾ ounces Pastry flour (450 grams)
- 3 ½ fluid ounces milk
- 35 ounces Rhubarb
- 2 tablespoons Vanilla sugar
- powdered sugar (for dusting)
Preheat the oven to 350°F. Grease a baking sheet with butter and dust with flour.
For the dough, beat the softened butter until fluffy. Alternately stir in sugar and eggs, then add salt. Mix baking soda, flour and milk and gradually stir in quickly to form a smooth, spreadable dough. Spread this on the sheet and smooth.
Rinse rhubarb, pull any strings, and pat dry. Cut in approximately 3/8 to 3/4 inch sized pieces and mix with the vanilla sugar. Spread evenly over the dough. Bake the cake in a preheated oven for about 40 minutes (until inserted toothpick comes out clean). Remove from oven, let cool and serve dusted with powdered sugar and cut into pieces. Serve as desired with whipped cream.