Quick Rhubarb Cake
A simple, quick rhubarb cake, perfect with coffee or when guests are already on their way.
Prep time
20 min
Cook time
45 min
Total
1 godz. 5 min
Servings
12
Difficulty
Łatwy
Ingredients
Ingredients
- 700 grhubarb (cut into pieces)
- 5 szt.eggs (medium)
- 150 gsugar
- 150 gbutter (melted and cooled)
- 320 gcake flour
- 2 łyżeczkibaking powder (level)
- powdered sugar (for dusting after baking)
Instructions
- 1
Beat the eggs with the sugar into a light, fluffy mixture.
- 2
Add the melted and cooled butter, then mix briefly.
- 3
Mix the flour with the baking powder and add to the egg mixture.
- 4
Gently mix everything together just until combined.
- 5
Transfer the batter into a pan lined with parchment paper.
- 6
Cut the rhubarb into pieces and spread evenly over the top of the batter.
- 7
Bake in an oven preheated to 170°C, top and bottom heat, for about 45 minutes, until a toothpick comes out clean.
- 8
Once cooled, dust the cake with powdered sugar.
Tip
The butter should be cooled so it doesn't cook the eggs when added to the mixture.
Common mistake
Don't mix the batter too long after adding the flour, or the cake can turn out heavier and less fluffy.
Serving suggestion
Tastes best slightly cooled, served with coffee or tea.
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