Rhubarb pie

Rhubarb Cake – A Flavorful and Refreshing Delicacy

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12

Welcome to the aromatic world of rhubarb cakes! If you are looking for a simple recipe with a unique taste, you have come to the right place. Rhubarb, with its unique acidity and texture, transforms any dessert into a memorable culinary experience. This cake is perfect for spring or summer days when rhubarb is in full bloom and its fresh aroma is felt. Let's get started!

History of Rhubarb
Rhubarb is a plant of Asian origin, used for thousands of years in both traditional medicine and cuisine. Although often considered a fruit, technically, it is a vegetable. Its root, rich in antioxidants and nutrients, makes rhubarb not only delicious but also beneficial for health. Therefore, this cake is not just a simple treat but also a smart choice for those who appreciate natural flavors.

Ingredients
- 6 eggs
- 250 g sugar
- 1 cup (approximately 240 ml) oil
- 1/2 cup (approximately 120 ml) water
- 1 teaspoon baking powder
- 250 g flour
- 5-6 stalks of rhubarb

Preparation

Step 1: Preparing the batter
Start by separating the eggs. Place the egg whites in a large bowl and the yolks in another. Use a mixer to beat the yolks with the sugar until the mixture becomes light in color and creamy. This is when the sugar dissolves, and the texture becomes airy. Gradually add the oil while continuing to mix. The oil will give the cake a moist and soft texture.

Step 2: Adding the liquids
After adding the oil, pour in the water and homogenize the mixture. Water is an essential ingredient to achieve a light and fluffy batter.

Step 3: Incorporating the dry ingredients
In another bowl, mix the flour with the baking powder. This combination will help the cake rise in the oven. Add the flour mixture to the bowl with the yolks and gently mix with a spatula to avoid losing the air in the composition.

Step 4: Beating the egg whites
Beat the egg whites with a pinch of salt until a firm foam forms. This step is crucial as the beaten egg whites will add volume to your cake. Start incorporating them into the batter with gentle, upward motions to maintain the air in the egg whites.

Step 5: Preparing the baking pan
Grease a baking pan with butter or line it with parchment paper. This will help prevent the cake from sticking. Pour the batter into the pan, making sure to spread it evenly.

Step 6: Preparing the rhubarb
Clean the rhubarb stalks and cut them into pieces about 2-3 cm long. These will add a note of freshness to your cake. Sprinkle a little semolina over the rhubarb; this trick will absorb moisture and prevent the rhubarb from sinking into the batter. Arrange the rhubarb cubes evenly over the batter.

Step 7: Baking
Preheat the oven to a medium temperature (approximately 180°C). Place the pan in the oven and let the cake bake for 30-40 minutes, or until it becomes golden and passes the toothpick test. This test is simple: insert a toothpick into the middle of the cake; if it comes out clean, the cake is ready.

Step 8: Cooling and serving
Once the cake is baked, let it cool in the pan for a few minutes, then carefully remove it and place it on a rack to cool completely. Once cooled, you can dust it with powdered sugar for a more attractive appearance. Slice and serve with a cold drink, such as fruit tea or lemonade.

Practical tips
- Make sure the rhubarb is fresh. Buy it from the market or a trusted supplier and check that it is crunchy and juicy.
- If you like a hint of vanilla, you can add a few drops of vanilla extract to the yolk mixture.
- If you want to add an extra flavor, consider sprinkling a little cinnamon over the rhubarb before adding it to the batter.
- You can store the cake in the fridge for a few days, and its flavor will become even more intense.

Nutritional benefits
Rhubarb is an excellent source of vitamin K, vitamin C, and fiber. It is also low in calories, making this cake a healthier option compared to other desserts. Each serving has about 180 calories, but this depends on the portion size and added ingredients.

Possible variations
- You can replace part of the flour with whole wheat flour for a healthier version.
- Add chopped nuts or almonds for extra texture.
- Experiment with other fruits, such as strawberries or raspberries, alongside rhubarb.

Frequently asked questions
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it well before adding it to the cake.

2. What can I do with leftover cake?
The cake can be stored in the fridge and is delicious the next day. You can use it as a filling for a parfait or as a base for a tart.

3. Can I add other spices?
Of course! Cinnamon, ginger, or nutmeg are all excellent for adding extra flavor to your cake.

So, enjoy every bite of this rhubarb cake! It is a dessert that brings back the nostalgia of summers spent at grandparents' houses, but also adds a modern touch due to its versatility. Enjoy!