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
Servings: 8
220 g all-purpose flour
2 eggs
120 g sugar
300 g rhubarb
80 g plant-based butter
1 teaspoon baking powder
Steps
Set the oven to 180°C and line the pan with parchment paper.
Briefly beat the eggs with the sugar and softened plant-based butter, just until combined into a pale, thick base for the rhubarb.
Briefly fold in the flour and baking powder; the rhubarb will add moisture during baking.
Cut the rhubarb into small pieces and arrange them over the batter; do not press them down so the pieces do not sink all the way to the bottom.
Bake the rhubarb cake for 35–45 minutes, until the center is springy and a toothpick comes out clean.
Before slicing, wait for the tart rhubarb juices to thicken in the cake.
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