Rhubarb Cake
Lacto-Ovo Vegetarian Recipes Desserts Oven Recipes
The weekend dedicated to rhubarb goodies has begun!
I didn't even know what to do - take another bite to see if the batter is really that fluffy, or hunt down another piece of fragrant rhubarb. This cake is the ideal base for tangy rhubarb because it manages to perfectly balance the rich flavor from the butter. It's perfect for 5 o'clock tea.
Ingredients
300g sugar
240g butter (at room temperature; works well with both salted and unsalted)
4 eggs
300g all-purpose flour
20g cornstarch
2 level teaspoons baking powder
180g buttermilk (or yogurt)
1 batch of rhubarb in Earl Grey syrup
How to prepare rhubarb cake
- Grind the sugar in a coffee grinder or food processor. With a mixer or in a food processor, cream the butter with the powdered sugar until you get a soft cream (about 4-6 minutes; it's important to cream the butter well, don't skip this step).
- Add one egg at a time, mixing after each addition. This will result in a very fluffy cream, like a pale yellow mousse.
- Add the buttermilk and sift the flour, cornstarch, and baking powder on top. With a wide spatula, gently fold everything together until combined. The result will be a fluffy but denser batter that doesn't self-level.
- Put the batter in a 28 x 18 cm pan (with parchment paper on the bottom and butter on the sides). Level with the back of a spoon. Place pieces of rhubarb from the syrup on top (try to take as little syrup as possible).
* The pan can be slightly larger; in my pan, the cake came out 4.5 cm tall. - Bake the cake at 180°C for 45 minutes. Test that a toothpick comes out clean from the center.
- Let it cool, then slice. Serve plain or with the rhubarb syrup.
Butter creamed with powdered sugar and eggs
Adding buttermilk and sifting flour
Gently folding with a spatula
Batter in the pan
Leveled batter with rhubarb pieces on top
Baked cake
Rhubarb Cake
In a round pan (half portion in 18 cm pan)
