A wonderful, soft cake with a delicate rhubarb aroma. Its texture is slightly similar to yeast cake, yet it’s much easier to make. The cake rises beautifully high, smells amazing and can hold a generous amount of rhubarb. It also works very well with other seasonal or frozen fruits.
Ingredients for the cake:
- 500 g plain flour
- 3 large eggs
- 220–250 g caster sugar
- 250 ml buttermilk or kefir
- 125 ml rapeseed oil
- 1½ teaspoons baking powder
- 8 g vanillin sugar
- 500 g rhubarb*
All ingredients should be at room temperature. Cut the rhubarb into 2 cm pieces (no need to peel the stalks).
Separate the eggs. Whisk the egg whites until stiff peaks form. Gradually add the sugar and vanillin sugar, one spoonful at a time, while whisking constantly, until thick and glossy. Add the egg yolks one by one, continuing to whisk. Slowly pour in the oil, while mixing (the mixture may deflate slightly – this is normal). Sift the flour and baking powder directly into the mixture, add the buttermilk and gently fold with a spatula just until combined.
Transfer the batter into a 32 × 22 cm baking tin lined with baking paper. Arrange the rhubarb evenly over the top and cover with crumble topping (recipe below).
Bake for about 1 hour (or longer, until a skewer inserted into the centre comes out clean) at 170°C. Remove from the oven and allow to cool. Before serving, dust lightly with icing sugar if desired.
Ingredients for the crumble topping:
- 70 g butter
- 10 tablespoons plain flour
- 4 tablespoons sugar
- 16 g vanillin sugar
Rub all the ingredients together between your fingers until a crumbly mixture forms.
* You can also use other seasonal fruits. Frozen fruit should be thawed and well drained before using. The cake is also delicious with just the crumble topping.
Enjoy!
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