Rhubarb cake is a simple yet flavorful dessert that combines the sweet taste of sugar with the pleasant tartness of rhubarb. This cake is perfect for any occasion, from a casual weekend meal with family to a gathering with friends. Rhubarb, with its crunchy texture and distinct flavor, has been used in kitchens for centuries, adding a touch of freshness to desserts. Let’s embark on this delicious recipe, step by step, to achieve an exceptional result!
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total: 1 hour
Servings: 12
Ingredients
For the batter:
- 6 egg yolks
- 24 tablespoons of sugar (12 tablespoons for the batter, 12 tablespoons for the egg whites)
- 12 tablespoons of oil (preferably sunflower oil)
- 12 tablespoons of milk (whole milk provides a richer texture)
- 15 tablespoons of flour
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 3-4 stalks of rhubarb, cleaned and sliced (alternatives: sour cherries, cherries, apricots, kiwi, strawberries)
Preparation
1. Preparing the batter:
In a large bowl, start by whisking the egg yolks with 12 tablespoons of sugar and the packet of vanilla sugar. Use an electric mixer on medium speed to achieve a fluffy mixture. This step is essential for incorporating the air needed for a light cake.
2. Adding wet ingredients:
Gradually add the oil to the egg yolk mixture while continuing to mix. The oil will provide moisture and a fine flavor. Once well incorporated, gradually add the milk and mix until you achieve a smooth consistency.
3. Incorporating dry ingredients:
In another bowl, sift the flour and baking powder. This step will eliminate any lumps and ensure an even distribution of the leavening agent. Add the flour mixture to the egg mixture, gently folding with a spatula until there are no traces of flour.
4. Preparing the baking pan:
Grease a baking pan (approximately 30x40 cm) with a little oil and line it with parchment paper. This will prevent the cake from sticking.
5. Assembling the cake:
Pour the batter into the prepared pan and level the surface. Arrange the rhubarb slices on top, ensuring they are evenly distributed. If using stone fruits, remember to pit them first!
6. Baking the layers:
Preheat the oven to 200°C (392°F). Place the pan in the oven and bake at high temperature for 5 minutes, then reduce the temperature to 180°C (356°F) and continue baking for 20-25 minutes. Check with a toothpick to see if the cake is done: it should come out clean.
7. Preparing the meringue:
While the cake is baking, take the 6 egg whites and beat them until frothy with the remaining 12 tablespoons of sugar and the packet of vanilla sugar. Continue mixing until you achieve a glossy meringue that forms stiff peaks.
8. Finalizing the cake:
After 25 minutes of baking, remove the pan from the oven and spread the meringue evenly over the rhubarb slices. Return the cake to the oven and bake at 180°C (356°F) for another 10-15 minutes, until the meringue turns golden.
9. Cooling and serving:
Once the cake is done, let it cool in the pan for about 30 minutes, then transfer it to a wire rack to cool completely. You can serve it plain or with a dollop of sour cream or whipped cream for extra flavor.
Helpful tips
- Rhubarb season: Rhubarb is in season during spring, but you can also find it frozen throughout the year. If you choose the frozen option, make sure to thaw and drain it well to avoid a soggy mixture.
- Variations: Instead of rhubarb, you can experiment with other seasonal fruits. For example, sour cherries or cherries add a sweet-tart note, while strawberries provide a pleasant sweetness.
- Serving: Rhubarb cake pairs wonderfully with a cold fruit tea or a vanilla-flavored latte. A perfect combination for a relaxing moment.
Nutritional benefits
Rhubarb is an excellent source of vitamin K and fiber, with a low calorie content, making it a healthy choice for desserts. This cake can contain approximately 250 calories per serving, depending on the ingredients used, but it will surely satisfy your sweet cravings without making you feel too guilty.
Frequently asked questions
- Can I use other types of flour? Yes, you can use whole wheat flour or even gluten-free flour, but the texture of the cake may vary.
- How do I store the cake for longer? Store it in an airtight container at room temperature for 2-3 days or in the refrigerator for a week. You can freeze the cake for even longer storage.
Rhubarb dessert is a wonderful choice to add a touch of freshness to your menu. By following these simple steps, you will achieve a delicious cake, perfect for sharing with loved ones. Enjoy!
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total: 1 hour
Servings: 12
Ingredients
For the batter:
- 6 egg yolks
- 24 tablespoons of sugar (12 tablespoons for the batter, 12 tablespoons for the egg whites)
- 12 tablespoons of oil (preferably sunflower oil)
- 12 tablespoons of milk (whole milk provides a richer texture)
- 15 tablespoons of flour
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 3-4 stalks of rhubarb, cleaned and sliced (alternatives: sour cherries, cherries, apricots, kiwi, strawberries)
Preparation
1. Preparing the batter:
In a large bowl, start by whisking the egg yolks with 12 tablespoons of sugar and the packet of vanilla sugar. Use an electric mixer on medium speed to achieve a fluffy mixture. This step is essential for incorporating the air needed for a light cake.
2. Adding wet ingredients:
Gradually add the oil to the egg yolk mixture while continuing to mix. The oil will provide moisture and a fine flavor. Once well incorporated, gradually add the milk and mix until you achieve a smooth consistency.
3. Incorporating dry ingredients:
In another bowl, sift the flour and baking powder. This step will eliminate any lumps and ensure an even distribution of the leavening agent. Add the flour mixture to the egg mixture, gently folding with a spatula until there are no traces of flour.
4. Preparing the baking pan:
Grease a baking pan (approximately 30x40 cm) with a little oil and line it with parchment paper. This will prevent the cake from sticking.
5. Assembling the cake:
Pour the batter into the prepared pan and level the surface. Arrange the rhubarb slices on top, ensuring they are evenly distributed. If using stone fruits, remember to pit them first!
6. Baking the layers:
Preheat the oven to 200°C (392°F). Place the pan in the oven and bake at high temperature for 5 minutes, then reduce the temperature to 180°C (356°F) and continue baking for 20-25 minutes. Check with a toothpick to see if the cake is done: it should come out clean.
7. Preparing the meringue:
While the cake is baking, take the 6 egg whites and beat them until frothy with the remaining 12 tablespoons of sugar and the packet of vanilla sugar. Continue mixing until you achieve a glossy meringue that forms stiff peaks.
8. Finalizing the cake:
After 25 minutes of baking, remove the pan from the oven and spread the meringue evenly over the rhubarb slices. Return the cake to the oven and bake at 180°C (356°F) for another 10-15 minutes, until the meringue turns golden.
9. Cooling and serving:
Once the cake is done, let it cool in the pan for about 30 minutes, then transfer it to a wire rack to cool completely. You can serve it plain or with a dollop of sour cream or whipped cream for extra flavor.
Helpful tips
- Rhubarb season: Rhubarb is in season during spring, but you can also find it frozen throughout the year. If you choose the frozen option, make sure to thaw and drain it well to avoid a soggy mixture.
- Variations: Instead of rhubarb, you can experiment with other seasonal fruits. For example, sour cherries or cherries add a sweet-tart note, while strawberries provide a pleasant sweetness.
- Serving: Rhubarb cake pairs wonderfully with a cold fruit tea or a vanilla-flavored latte. A perfect combination for a relaxing moment.
Nutritional benefits
Rhubarb is an excellent source of vitamin K and fiber, with a low calorie content, making it a healthy choice for desserts. This cake can contain approximately 250 calories per serving, depending on the ingredients used, but it will surely satisfy your sweet cravings without making you feel too guilty.
Frequently asked questions
- Can I use other types of flour? Yes, you can use whole wheat flour or even gluten-free flour, but the texture of the cake may vary.
- How do I store the cake for longer? Store it in an airtight container at room temperature for 2-3 days or in the refrigerator for a week. You can freeze the cake for even longer storage.
Rhubarb dessert is a wonderful choice to add a touch of freshness to your menu. By following these simple steps, you will achieve a delicious cake, perfect for sharing with loved ones. Enjoy!