This rhubarb cake is really popular in Estonia. It looks great, I can't wait to try it. :)
Ingredients:
Cream together the butter and sugar in a bowl.
When it is light and fluffy, add the egg followed by the flour and baking powder.
Spread this mixture on the base of a greased oven-proof dish. Use a wet spoon to smooth it out if needed.
Chop up the rhubarb into 1cm pieces.
Mix the sugar and cinnamon in with the rhubarb. I couldn't resist a couple of sugar coated rhubarb pieces into my mouth here!
Spread out the rhubarb on top of the smooth base.
To make the topping, whisk the eggs and sugar together until light and fluffy. Add the flour and vanilla.
Pour over the rhubarb and bake in the oven at 180C for 30-40 minutes.
We had ours still warm with some vanilla ice cream. It was lovely! The rhubarb was still a bit tart and was delicious with the sweet crunchy topping. I think the rhubarb was meant to be a bit more central in the cake but it floated to the top while baking. It was still good.
Ingredients:
Base
2 ½ cups flour
1 cup sugar
1 egg
150g butter
¼ tsp baking powder
Filling
600g rhubarb
8 tbsp sugar
1 tsp cinnamon
Topping
6 eggs
6 tbsp sugar
6 tbsp flour
1tsp vanilla extract
Cream together the butter and sugar in a bowl.
When it is light and fluffy, add the egg followed by the flour and baking powder.
Spread this mixture on the base of a greased oven-proof dish. Use a wet spoon to smooth it out if needed.
Chop up the rhubarb into 1cm pieces.
Mix the sugar and cinnamon in with the rhubarb. I couldn't resist a couple of sugar coated rhubarb pieces into my mouth here!
Spread out the rhubarb on top of the smooth base.
To make the topping, whisk the eggs and sugar together until light and fluffy. Add the flour and vanilla.
We had ours still warm with some vanilla ice cream. It was lovely! The rhubarb was still a bit tart and was delicious with the sweet crunchy topping. I think the rhubarb was meant to be a bit more central in the cake but it floated to the top while baking. It was still good.
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