We are right in the middle of the rhubarb season! If you walk down the rows at the farmers market you basically get those red-green stalks thrown into your face :P Well… almost. So why not collect all of that rhubarb and make something delicious? A rhubarb cake for example? I might have a nice recipe for you in case you wanna do that :P
You can find recipes with rhubarb basically everywhere right now. It’s the star of the show right.m now ;) I understand that and agree completely. Rhubarb is one of my all-time favorites for ages now. There is still some time left to make something with it – after June 24th it’s over for another year and rhubarb (and also white asparagus) can’t be found anywhere anymore until March/April next year. Unless you freeze some of it it’s over ;) I already reserved some space in the freezer so we can still use it the next several months…
Anyway… right now you still get rhubarb everywhere so why not making something delicious right away? This rhubarb cake is pretty easy to make and I would say most of you will have everything at home you need to make this cake. Nothing fancy in there. Maybe the sliced almonds. I don’t have them at home all the time – but the rest is pretty basic. Well… and the rhubarb of course. You should have that at home as well ;P
With the recipe for the batter, you can make many tray bakes with fruits besides this one here with rhubarb. You can go for an apple cake for example or a cake with plums, apricots, etc. Works all fine. Just make sure there is not too much liquid coming from the fruits. I decided to go for a rhubarb raspberry mix here. I like the combination and when the rhubarb is not very red the raspberries give everything the red highlights we all want to see ;) What else could you do? Skip the almonds and use streusel instead. Works also really nice with those kinds of cakes.
What’s your favorite rhubarb recipe? Do you have any? Maybe you can tell me what I have to try before the season is over? Let me know in the comments.
INGREDIENTS / ZUTATEN
For the batter:
8.8 oz. (250g) butter, at room temperature
1 cup (200g) sugar
pinch of salt
5 medium eggs
2 tsp. vanilla extract
1 3/4 cups (230g) all-purpose flour
3/4 cup (100g) cornstarch
2 tsp. baking powder
1 tbsp. milk
For the topping:
25 oz. (700g) rhubarb
3.5 oz. (100g) raspberries
3 tbsp. vanilla sugar
2 tbsp. cornstarch
3-4 tbsp. almonds, sliced
2-3 tbsp. brown sugar
Für den Rührteig:
250g weiche Butter
200g Zucker
Prise Salz
5 Eier (M)
2 TL Vanille Extrakt
230g Mehl (Type 405)
100g Speisestärke
2 TL Backpulver
1 EL Milch
Für den Belag:
700g Rhabarber, geputzt
100g Himbeeren
3 EL Vanillezucker
2 EL Speisestärke
3-4 EL gehobelte Mandeln
2-3 EL brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet (13×15 inches /32x39cm) with a high rim with baking parchment or grease and dust with flour. Set aside.
2. Clean the rhubarb and remove the fibers on the outside. Cut into thin slices and mix with the raspberries in a large bowl. Mix the cornstarch and vanilla sugar, add to the bowl and mix well. Set aside.
3. Beat the butter with sugar and salt in a large bowl on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with cornstarch and baking powder, add together with the milk to the bowl and mix until just combined. Spread the batter on the baking sheet to get an even layer and spread the rhubarb raspberry mix on top. Sprinkle with brown sugar and sliced almonds and bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean. Take out of the oven and let cool down. Dust with confectioners‘ sugar (optional) and serve with some vanilla ice cream or whipped cream.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein tiefes Backblech (32×39 cm/13×15 inches) mit Backpapier auslegen oder gut einfetten und dann mit Mehl ausstäuben. Zur Seite stellen.
2. Den Rhabarber putzen, von den Fäden befreien, waschen und trocken tupfen. Die Stangen in dünne Scheiben schneiden und zusammen mit den Himbeeren in eine Schüssel geben. Vanillezucker und Stärke vermischen und dann zur Schüssel mit dem Rhabarber und Himbeeren dazugeben und alles gut vermischen. Zur Seite stellen.
3. Die Butter mit dem Zucker und Salz in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Den Vanille Extrakt zugeben und ebenfalls unterrühren. Das Mehl mit Stärke und Backpulver vermischen und dann zusammen mit der Milch zur Schüssel dazugeben und nur kurz verrühren. Den Teig auf dem vorbereiteten Blech zu einer gleichmäßigen Schicht verstreichen und die Rhabarber-Mischung darauf verteilen. Mit dem braunen Zucker und den gehobelten Mandeln bestreuen und dann für 30-35 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und abkühlen lassen. Mit Puderzucker bestäuben (optional) und dann mit Vanilleeis oder Schlagsahne servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
PrintRhubarb Cake Tray Bake
- Prep Time: 35m
- Cook Time: 35m
- Total Time: 1h 10m
- Yield: 12
- Category: Cake
- Cuisine: German
Description
Delicious rhubarb cake for a larger crowd – Rhubarb (Raspberry) Cake Tray Bake.
Ingredients
Instructions
Notes
Enjoy baking!