Rhubarb at its very best…
If you are going to make rhubarb cake, make THIS rhubarb cake.
You will love it .
I know you will.
This is another recipe from my lovely German baking book I featured here,when I posted my fabulous Raspberry Meringue Tart. The book has produced excellent results so far, and this one is an absolute star. When you bite into a slice the topping melts in your mouth, the tart rhubarb mingles perfectly with the sweet cake base, and the overall effect is just… Pure Lusciousness!
And guess what, it is really easy to make too!
Luscious Rhubarb Cake
You will need a well-greased 26cm (10 1/2 inch) loose-bottomed cake tin and…
For the base:
- 250g (2 cups) SR flour (or plain and 2 tsps baking powder)
- 125g (1 stick + 1 tbsp) softened butter
- 125g (2/3 cup) sugar
- 2 eggs
- 550g (1.2 lbs) rhubarb, cut into 2 cm (3/4 inch) pieces
- 2 tbsps breadcrumbs (I used dried from a packet)
Mix everything together using your hands, as quickly as you can to bring it together into a soft dough. Refrigerate for 30 minutes and preheat the oven to 200°C/400°F. Then roll out dough on a well-floured surface to fit the 26cm tin, with a couple of cms extra for a slight rim. Sprinkle the breadcrumbs over it and then place the rhubarb on top. Bake for 25-30 minutes.
For the topping:
- 2 eggs, separated
- 150g (3/4 cup) + 50g (1/4 cup) sugar
- 125g (1/2 cup) sour cream
Beat the egg yolks, sour cream and 150g sugar together with a fork. Whisk the egg whites in a clean separate bowl, adding in the 50g sugar as it stiffens, until it forms firm peaks. Gently fold the yolk mixture into the whites and spread over the cake. Return the cake to the oven for a further 25-30 minutes until the top is golden.
Allow to cool a little before removing from the tin. Then place on a cooling rack.
Serve with whipped cream!