<\/em><\/strong><\/p>\n

\n

A wonderful, soft cake with a delicate rhubarb aroma. Its texture is slightly similar to yeast cake, yet it\u2019s 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.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the cake:<\/span><\/p>\n

\n
• 500 g plain flour<\/li>\n
• 3 large eggs<\/li>\n
• 220\u2013250 g caster sugar<\/li>\n
• 250 ml buttermilk or kefir<\/li>\n
• 125 ml rapeseed oil<\/li>\n
• 1\u00bd teaspoons baking powder<\/li>\n
• 8 g vanillin sugar<\/li>\n
• 500 g rhubarb*<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Cut the rhubarb into 2 cm pieces (no need to peel the stalks).<\/p>\n

  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 \u2013 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.<\/p>\n

  Transfer the batter into a 32 \u00d7 22 cm baking tin lined with baking paper. Arrange the rhubarb evenly over the top and cover with crumble topping (recipe below).<\/p>\n

  Bake for about 1 hour (or longer, until a skewer inserted into the centre comes out clean) at 170\u00b0C. Remove from the oven and allow to cool. Before serving, dust lightly with icing sugar if desired.<\/p>\n

  Ingredients for the crumble topping:<\/span><\/p>\n

  \n
  • 70 g butter<\/li>\n
  • 10 tablespoons plain flour<\/li>\n
  • 4 tablespoons sugar<\/li>\n
  • 16 g vanillin sugar<\/li>\n<\/ul>\n

    Rub all the ingredients together between your fingers until a crumbly mixture forms.<\/p>\n

    * 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.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    A wonderful, soft cake with a delicate rhubarb aroma. Its texture is slightly similar to yeast cake, yet it\u2019s 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<\/p>\n","protected":false},"author":1,"featured_media":1505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[139,122],"duration":[],"tag_group":[],"class_list":["post-1502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-buttermilk-kefir","tag-rhubarb"],"acf":[],"yoast_head":"\n