Quick rhubarb pound cake
Fruity, moist, fluffy tastes the rhubarb pound cake. It is ideal for the rhubarb season. You can quickly and easily make it yourself with this recipe.
Servings 10
Equipment
- Ø 24 cm springform tin
Ingredients
- 360 g rhubarb
- 125 g butter room warm
- 75 ml vegetable oil
- 250 g sugar**
- 4 eggs room warm
- 250 g flour**
- 7 g baking powder
- 1 pinch of vanilla bean**
- 1 pinch of salt
- butter to grease the baking tin
for dusting (alternative)
- powdered sugar
Instructions
- Grease the baking tin with butter.
- Peel rhubarb and cut it into cubes.
- Beat soft butter, sugar, vanilla and salt for about 5 minutes until creamy.
- Add vegetable oil and beat briefly until homogeneous.
- Add eggs one by one, beating each time until homogeneous.
- Mix flour with baking powder.
- Add the flour mixture to the egg-butter mixture and mix briefly to form a thick batter.
- Pour the batter into the baking tin and smooth it out.
- Spread the rhubarb cubes on the batter, pressing some pieces in a bit.
- Bake the cake in a preheated oven at 356 °F (180 °C) for about 40 minutes.
- Let the rhubarb cake cool a bit in the baking tin first and then take it out.
- Dust the rhubarb cake with powdered sugar before serving.
Notes
- In any case, do not mix the batter too long, but only briefly until a homogeneous consistency, after adding flour with baking powder to the other ingredients.
- You can adjust the amount of sugar to taste. Take into account that rhubarb tastes quite sour.
- The baking time indicated may vary. Use a wooden skewer to check if the cake is done baking.
- Note the detailed tips and tricks for making the rhubarb pound cake at the top of the post.