Rhubarb Cake
6 servings
100 minutes
Rhubarb cake is a delicate treat that combines the softness of airy dough with the refreshing tartness of rhubarb. This recipe has roots in European cuisine, where rhubarb is valued for its unique flavor. The sweetness of sugar and the aroma of cinnamon give the baked goods a cozy warmth, while lemon zest adds a subtle citrus note. Thanks to sour cream, the dough remains moist and soft, creating a harmonious blend of sweet and sour. This cake is perfect for a cozy tea time or as an exquisite addition to a festive table. It can be served warm or chilled, enjoying its tender texture and subtle spice aroma.
1
Preheat the oven to medium temperature. Grease a deep round cake pan with oil and line it with paper.
- Butter: 60 g
- Rhubarb: 500 g
2
Beat the butter, zest, sugar, and eggs with a mixer until fluffy. Add flour, cinnamon, sour cream, and coarsely chopped rhubarb. Pour the batter into a mold and sprinkle with extra sugar and cinnamon.
- Butter: 60 g
- Lemon zest: 1 teaspoon
- Sugar: 300 g
- Chicken egg: 2 pieces
- Pancake flour mix: 150 g
- Cinnamon: 1 teaspoon
- Sour cream: 240 g
- Rhubarb: 500 g
- Sugar: 300 g
- Cinnamon: 1 teaspoon
3
Bake for about one and a half hours. Remove from the oven, let the cake cool for about 5 minutes, then remove from the mold.
