Rhubarb Cake

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Rhubarb Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
311
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories311 kcal(15 %)
Protein5.8 g(6 %)
Fat15.3 g(13 %)
Carbohydrates37 g(25 %)

Ingredients

for
20
For the rhubarb
1 kilogram
150 grams
For the batter
200 grams
softened Butter
200 grams
5
450 grams
1 packet
1 packet
125 milliliters
In addition
50 grams
50 grams
100 grams
1 tablespoon
frozen Currants (for garnishing)

Preparation steps

1.

For the rhubarb: Rinse and peel rhubarb. Cut stalks into halves or thirds. Combine 250 ml (approximately 1 cup) of water with sugar and bring to a boil. Add rhubarb and simmer for 3-4 minutes. Remove rhubarb with a slotted spoon and drain in a sieve.  

For the batter: Whisk butter until creamy. Gradually add sugar and eggs. Combine flour with baking powder and pudding powder and sift over egg mixture, alternating with milk.

2.

Spread batter on a greased baking sheet and smooth. Arrange rhubarb stalks diagonally onto batter and press gently. Bake in preheated oven at 200°C (gas 3-4, fan 180°C) (approximately 400°F) for about 30 minutes. Caramelize sugar in a saucepan until golden brown. Remove from heat and whisk in butter and almonds, caramelize for 1-2 minutes more. Whisk in honey. Spread mixture on the cake 5 minutes before the end of baking. Remove cake from the oven and cool. Garnish with currants and serve.