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Rhubarb Cake
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Source: https://recipheon.com/en/recipes/desserts/rhubarb-cake
About this recipe
Rhubarb cake is a soft cake made with all-purpose flour, eggs, and plant-based butter, balanced by tangy pieces of rhubarb. As it bakes, the rhubarb softens and gives the cake its characteristic, slightly tart flavor. Sugar balances the tartness, while baking powder creates a lighter texture. Slice after the cake has cooled slightly and the rhubarb juices have settled into it.
Ingredients
220 g all-purpose flour
2 eggs
120 g sugar
300 g rhubarb
80 g block-style plant-based baking fat, 80% fat
1 teaspoon baking powder
Steps
Line a tin about 20 × 20 cm with baking paper. Preheat the oven to 180°C with top and bottom heat and position the rack in the middle.
Cream the softened plant-based baking fat with the sugar for a few minutes until paler and smooth. Add the eggs one at a time, mixing after each until incorporated. The ingredients should be at similar temperatures. Once the flour is added, mix only briefly.
Combine the flour and baking powder, add to the wet ingredients and mix briefly with a spatula. Once no dry streaks remain, transfer the thick batter to the tin and spread evenly.
Wash and trim the rhubarb, then cut the stalks into small, similarly sized pieces. Spread evenly over the top. Do not press the pieces deeply into the batter, so they do not sink all the way to the bottom.
Bake for 35–45 minutes. A skewer inserted between the rhubarb pieces should emerge without raw batter, and the crumb should spring back lightly. The rhubarb should be easy to pierce and pull apart with a fork.
Place the tin on a wire rack and let the cake cool. Slice only once the moist center holds together; freshly baked rhubarb and its juice stay hot for a long time.
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