Rhubarb cake with vanilla cream

Name: Rhubarb cake with vanilla cream - Jeana N.
Ingredients: 250 g butter/margarine 140 g sugar 3 eggs 230 g flour 1 packet baking powder 40 g starch 1 tablespoon lemon zest 300 g vanilla cream (prepared as here) 2 stalks of rhubarb optional: raspberry sauce pr

Dessert - Rhubarb cake with vanilla cream by Jeana N. - Recipia

The first time I cooked with rhubarb was out of curiosity – for years I had seen it mentioned in English recipes, but I hadn’t managed to find it at the market. When I came across some fresh stalks at the stall, I tried the Australian rhubarb and vanilla cream cake. The combination seemed interesting, especially since the recipe is designed to be assembled before baking, with both cream and base included. I found that rhubarb really adds something different, especially in desserts. Quick Info Total Time: about 2 hours Preparation Time: 25-30 minutes Baking Time: 1 hour and 30 minutes Servings: 10-12 slices Difficulty: medium Recipe Type: homemade fruit cake, suitable for weekends or occasions Ingredients 250 g butter or margarine 140 g sugar 3 eggs 230 g flour 1 packet baking powder 40 g starch 1 tablespoon lemon zest 300 g vanilla cream (made in advance according to your favorite recipe) 2 stalks of rhubarb Optional: raspberry sauce, for serving Preparation Method 1. Prepare the pan. Choose a round pan with a diameter of 24 cm, with high sides. Grease the bottom and sides with butter, then line with baking paper. 2. Rhubarb. Clean the stalks, then cut them into equal pieces, about 10-11 cm long. If the stalk is thick, cut it lengthwise in two or three to get strips of similar thickness. 3. The batter. Sift the flour together with the baking powder and starch into a separate bowl. 4. Beat the soft butter (or margarine) with the sugar until creamy. Add the lemon zest. 5. Incorporate the eggs, one at a time. After each egg, add a tablespoon of flour to prevent the mixture from curdling. 6. Add the remaining flour and mix until homogeneous. The batter will be quite dense. 7. Divide the batter into two parts. 8. Place half of the batter in the pan and level it, pressing on the edges – it won't flow, so it needs to be spread with a spatula. 9. Pour the vanilla cream over the first layer of batter and spread it evenly. 10. Cover the cream with the remaining batter, also by spreading it with a spatula. 11. On top, arrange the pieces of rhubarb like the spokes of a wheel, pressing gently to embed them slightly into the batter. 12. Preheat the oven to 170°C (or moderate heat if using a gas oven). Place the pan in the oven. 13. Bake for about 90 minutes. If you see that it browns too quickly on top, after 50-60 minutes cover it with aluminum foil and continue baking until a toothpick comes out clean from the base. 14. Remove the pan and let the cake cool in the pan before removing it. 15. Sprinkle a little granulated sugar for appearance, if desired. 16. Serve plain or with raspberry sauce. Why I make the recipe often It’s a different cake, especially due to the combination of base, cream, and baked rhubarb. It’s not complicated, and the homemade vanilla cream gives it a different texture. It holds up well the next day. Tips and Variations Tips If the batter is very dense, use a damp spatula for leveling. Do not use very thick rhubarb, it does not cook evenly. Cover the pan towards the end if it browns too much. Substitutions Instead of starch, you can use whole wheat flour, but the texture will change. The vanilla cream can be made according to any classic recipe; there is no need to use pudding powders. Variations You can replace rhubarb with stalks of revent or rhubarb if you find it under another name. Instead of raspberry sauce, it can also go well with sour fruit compote. For appearance, you can sprinkle powdered sugar or a few berries on top when serving. Serving Ideas It goes well with coffee or flavored tea. If you want it to be more festive, serve it with a spoonful of whipped cream. Frequently Asked Questions 1. What kind of vanilla cream should I use? You can use any classic recipe made with milk, sugar, eggs, and starch. Avoid industrial vanilla pudding powder, it doesn’t have the same taste. 2. How do I know if the cake is baked in the middle? Test with a toothpick in the center towards the end. If it comes out clean, it’s done. 3. Can it be made without rhubarb? It won’t be the same dessert, but you can use stalks of other sour fruits (for example, currants). The final texture and taste will be different. 4. What do I do if I can’t find fresh rhubarb? I do not recommend frozen rhubarb for this type of cake, as it releases too much water and affects the base. 5. Is it okay to use margarine instead of butter? It’s possible, the final texture won’t be as creamy, but the recipe will turn out. Nutritional Values Approximately, one serving (1/12 of the cake) has about 320 kcal. Carbohydrates: approximately 35 g Fats: approximately 16 g Proteins: approximately 4 g These are approximate values and can vary depending on the vanilla cream used. Rhubarb doesn’t add many calories, but the base and cream are substantial. Storage and Reheating The cake can be stored in the refrigerator, covered, for up to 3 days. The base remains soft due to the cream. I do not recommend reheating it in the oven; at most, it can be taken out of the refrigerator 30 minutes before serving to reach room temperature.

Rhubarb cake with vanilla cream

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