I would like to share our all-time favorite Rhubarb cake recipe. This cake is tender, delicious, and healthy. It is rich in vitamin K & C. Rhubarb is a perennial plant (a plant that lives more than 2 years) and grows in the garden during springtime. It is known for its reddish stalks and sour taste. I am privilege to have this plant in my garden.
Preparation Time: 20 mins
Bake Time: 50 mins + 15 mins
Highlight: Rich in Vitamin C and K
Crust Ingredients
150 g Margarine
300 g Flour
100 g Sugar
1 tbsp Baking Powder
4 Egg Y
a Pinch of Salt
Filling Ingredients
1 kg Rhubarb
500 ml Milk
50g Vanilla Pudding Mixture
75 g Sugar
Meringue Ingredients
4 Eggwhites
75
g White Sugar
a Pinch of Salt
Procedure
- Preheat the oven to 160 degrees Celcius.
- Prepare and grease 28 cm diameter round baking form.
- Make first the crust, beat the margarine with an electric mixer until soft and creamy put sugar gradually then add egg yolks and dry ingredients. Mix them thoroughly for 3 minutes.
- Put the crust in the baking form and flatten it at least 1cm thick, covering the bottom and the side of the baking form.
- Add the cooked Vanillapudding-Rhubarb mixture.
- Baked for 55 minutes.
- After 55 minutes, add the meringue on the cake and bake it again for about 15 minutes.
- Let it cool before serving.
Note: The cake must be totally cooled-up before serving to avoid a watery rhubarb cake.
Cooking Vanilla Pudding with Rhubarb
- Wash, peel, and slice (ca. 3cm) Rhubarb.
- Bring 500 ml milk to boil.
- Dilute the pudding mixture and sugar to 3 tablespoon milk in a cup.
- Add the mixture to the boiling milk.
- Lower the fire and stir the pudding until the desired thickness is reached.
- Take out the casserole from the stove.
- Add sliced Rhubarb in the pudding and mix them thoroughly.
Making Meringue
- Using an electric mixer, beat egg whites with low speed and try to slowly increase the speed until egg whites turn fluffy.
- Gradually add sugar and continue to beat egg whites until the mixture is thoroughly mixed.
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