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(Cake) Rhabarbekuchen - Rhubarb Cake Recipe

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This recipe for (Cake) Rhabarbekuchen - Rhubarb Cake is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 grams of trimmed rhubarb
160 grams granulated sugar
100 grams of unsalted European style butter - softened
2 eggs
1/2 tsp vanilla extract
Grated peel of 1/2 lemon
199 grams all purpose flour
2 Tbsp baking powder
1/4 tsp salt
1/2 cup whole milk
Schlagsahne (sweetened whipped cream) for serving
Directions:
Directions:
Preheat the oven to 350F
Line a 10 inch cake pan with parchment paper. Allow the sides to hang over to make a sling to lift out of the pan.
Chop the rhubarb into 1/2 inch pieces and toss them in 3 Tbsp of sugar, set aside.
In a mixing bowl, cream together the butter and remaining 1/2 cup plus 2 Tbsp sugar, until light and fluffy.
Beat in the eggs, one at a time.
Beat in the grated lemon peel and vanilla extract.
In a separate bowl whisk together the flour, baking powder and salt.
Beat 1/2 of the flour mixture into the butter mixture.
Beat in the milk.
Beat in the other 1/2 of the flour mixture until combined.
Scrape the batter into the prepared pan, distribute it evenly.
Scatter the rhubarb pieces over the batter. Press lightly into the batter.
(It might seem like a lot of rhubarb, it’s okay)
Place in oven and bake at 350F for one hour.
Batter should puff up and be golden brown.
Remove from oven and cool completely.
Remove from pan when cool and remove parchment paper.
Good any time, but even better with a night’s rest.
Slice and serve with a nice dollop of schlagsahne.
Number Of Servings:
Number Of Servings:
Makes 1 ten inch cake
Personal Notes:
Personal Notes:
Favorite cake around New Ulm, all the Bohemian women had a variation of this cake when fresh rhubarb was in season.

 

 

 

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