Vivi makes it easy
Quick rhubarb cake for those in a hurry
© rainbow33 / Adobe Stock
Today we have a quick rhubarb cake from our food columnist Vivi. She reveals how the cake can be made in a flash and how you can modify it individually.
I think it’s no secret that I love cakes and that in all possible variations: sponge cakes, cakes with a sponge cake base, cakes made from shortcrust pastry or yeast cakes and preferably with fresh fruit in them. And I not only like to eat it, but also to bake it myself. Then it smells like freshly baked pastries in the oven everywhere in the house, and that’s just fantastic.
Especially in spring and summer, when the rhubarb and berry season starts again, nothing stops me from baking. And as you know me, of course it has to be quick.
That’s why here comes my favorite recipe for a quick rhubarb cake from the tin, just in time for the rhubarb season. I’ll tell you now what you need for this.
Quick rhubarb pie: recipe
For the quick rhubarb cake you need the following ingredients:
- 700g rhubarb
- 2 packets of vanilla sugar
- 250g softened butter
- 200 grams of sugar
- 1 pinch of salt
- 4 eggs
- 400 grams of flour
- 2 teaspoons of baking soda
- 100ml milk
And this is how it is prepared:
- Heat the oven to 180 degrees top/bottom heat and grease your baking tray. Wash the rhubarb, remove the ends and peel it roughly so that there are no more strings. You can also find out here how rhubarb peeling works properly.
- Cut the rhubarb into bite-sized pieces and place in a bowl along with the vanilla sugar. Mix both together well and set the bowl aside.
- Then, in a mixing bowl, mix the softened butter with the sugar and a pinch of salt and beat briefly until everything is well combined.
- Now add the eggs, flour, baking powder and milk and mix everything to a smooth dough.
- Spread the batter on the greased baking sheet and smooth it out. Then add the rhubarb pieces on top and bake the quick rhubarb cake for 30 to 40 minutes until golden brown. Then you let it cool down and enjoy it garnished with some powdered sugar or cream.
Vivi’s top tip
For my recipe I use a classic batter. Because it’s the quickest to mix, everyone really likes it and it’s excellent refine individually. For example, if you prefer to have blueberries, cherries, gooseberries or raspberries in your cake, simply replace the rhubarb with your favorite fruit and you’re done your very own favorite cake.
You are also free to choose the shape of the cake. Don’t feel like a cake from the tin? No problem! Halve the amount of dough and bake the cake in a springform or loaf pan. Prefer smaller cakes? Then put the batter in muffin cases and bake quick muffins out of it. One dough – hundreds of possibilities. Well, I think it’s awesome!