Are you looking for a great rhubarb cake recipe? Then you are at the right spot here! Because for me (and for my family) this is the best rhubarb cake ever. Promise!
This recipe actually came from my mom (thanks for sharing) and for us this cake screams spring. It tastes really fresh, and the rhubarb gives it a pleasant acidity. Does that even make sense? I don’t know, but once you’ve tried it, you’ll know exactly what I mean.
What’s important for baking a rhubarb cake?
- Do not knead the shortcrust pastry for too long
- Put some lady fingers on the dough
- Peel rhubarb
- make the toothpick test
Don’t knead the shortcrust pastry for too long, or it will tear later when you roll it out. Also, the egg should not be too big, otherwise the dough will be too sticky to roll out. If so, you can just incorporate a little more flour to the dough..
Oh, I have one more tip for rolling out the pastry: It is best to put some flour on the clean work surface and then put your cling film on the dough. That way, the dough won’t stick to the rolling pin.
If you are still looking for more baking tips, then have a look here!
For what do I need the lady finger biscuits?
With fruity cakes, there is always a risk that the fruit will soak the pastry too much. And nobody likes a soggy pastry. So that this doesn’t happen with our rhubarb cake, we add an extra layer of base in the form of biscuits between the shortcrust pastry and the rhubarb. And if you don’t have lady fingers at home, you can use breadcrumbs instead.
Do I really need to peel the rhubarb?
Yes! Rhubarb has a delicate peel that is edible, but quite uncomfortable in the mouth when eating. The peel of the rhubarb consists of such small fibres who like to get caught in your teeth. So be sure to peel the rhubarb. And of course I can show you how!
How to peel Rhubarb
Cut off approx. 1-3 cm from the lower end and then simply peel off the peel with a sharp knife.
Repeat all the way around until the peel is off.
If you later cut the rhubarb into small pieces, you can easily peel off small remains of the peel.
Even that this is not a pound cake, you should still do a toothpick test. As the glace of the rhubarb cake also needs to be baked through.
Let the cake cool down on a wire rack, sprinkle some powdered sugar over it and enjoy the rhubarb cake with a nice cup of coffee!
Love, sabrina x
perfect spring bakemoderate
- 30 minutes
- 45 minutes
- 1 hours 15 minutes
|220 g||flour, and some extra|
|1||tsp baking soda|
|1||pinch of salt|
|extra butter to grease the form|
|1||pinch of salt|
|powdered sugar to dust|
Steps of preparation
- Knead the flour, butter, sugar, egg, baking powder and salt quickly into a smooth dough. It should not be sticky.
- Add a bit more flour if needed.
- Place the dough in cling film and refrigerate until ready to use
- Grease the form and set aside
- Peel the rhubarb and cut into small pieces
- Put the rhubarb in a colander and scald with hot water
- Pour 2 tablespoons of sugar over the rhubarb and let it rest
- Preheat the oven to 180° C
- Roll out the shortcrust pastry on a floured surface and place in the prepared tin.
- Line the edges with dough too
- Chop the lady fingers and spread on the shortcrust pastry
- Spread the sugared rhubarb evenly over the dough with lady fingers and set the dish aside
- Separate the eggs into two bowls
- Beat the egg whites stiff
- In another bowl, mix the egg yolks with the remaining sugar, flour, salt and cream
- Gently fold in the egg white
- Spread the glaze evenly over the rhubarb
- Bake the cake at 180° for 45 minutes
- At the end of the baking time, be sure to do the toothpick test and leave it in the oven for another 5 minutes if necessary.
- Let cool, dust with powdered sugar and enjoy
Leave the cake in the turned off oven when you are not sure if the cake is fully baked.