Simple Rhubarb Cake

I keep meaning to add new recipes and never quite get round to it… although today, well, yesterday’s pâté has just gone up, so I am quickly posting this unbelievably simple cake too. I made it at my parents’ probably about a month ago now, as soon as rhubarb appeared in the shops. Which meant that it wasn’t really me doing the hard work, but a certain automated kitchen helper 🙂

You could probably make this cake with a mixer or by hand, but it certainly wouldn’t be as effortless as the ultra-lazy option I chose.

The cake is really tasty. Lovely and light, with the rhubarb inside rather than on top, as it usually is. That gives it a slightly different flavour from the classic version. I really recommend it: if you haven’t eaten rhubarb today, hurry up and catch up. Just as I need to catch up with posts here 🙂 Rhubarb kisses!

Recipe details:

Preparation time: about 15 minutes (ideally using a KitchenAid)

Baking time: 45 minutes

Baking temperature: 180 degrees Celsius

Serves: 4 hungry people for two days

Calories: a little hanky-panky and the rhubarb will be gone

Ingredients for a simple rhubarb cake:

• about 5 – 6 stalks of rhubarb (I have no idea what they weighed)
• 1 block of butter
• 3 hen’s eggs
• 3 teaspoons vanilla extract
• 1 glass of wheat flour
• 3/4 glass of sugar
• 2 teaspoons baking powder
• icing sugar

Recipe for an early-spring rhubarb cake:

I have to confess something. The KitchenAid basically made this cake for me, because it did all the mixing. First I put the butter and sugar into the bowl of that infernal machine. Then I added the eggs and, once the ingredients had mixed into a smooth batter, the vanilla extract.

Finally, I added the flour and baking powder.

Then I washed the rhubarb, dried it and peeled it. I cut it into roughly 1-2 cm pieces and added it to the cake batter as it mixed. I transferred the batter to a baking tin and put it into the oven preheated to 180 degrees Celsius. I baked it for 45 minutes.

Then I took the cake out of the oven, let it cool slightly and dusted it with icing sugar. It tastes wonderful served still warm. But it is also excellent completely cold. Enjoy!

.