Rhubarb Cake
A rhubarb cake recipe featuring fresh ingredients from the Rhubarb Cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 150 g cold butter
- 70 g sugar
- 1 pinch salt
- 1 egg
- dried legumes (for blind baking)
- 600 g rhubarb
- 150 g sugar
- 0.5 tsp cinnamon
Instructions
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1.
Sift the flour onto a work surface, mix in salt and sugar, then create a well in the center. Cut the cold butter into small pieces and distribute around the well; crack the egg into the middle. Use a knife to cut through all ingredients, creating small dough crumbs, then quickly knead with hands into dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.
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2.
Clean the rhubarb, trim if necessary, cut into 2–3 cm pieces, and toss with sugar and cinnamon.
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3.
Roll out the dough on a floured surface, line a greased pan with it, shaping a ~3 cm high edge. Cut parchment paper to fit the pan, lay over the dough, weigh down with dried legumes, and blind bake in a preheated oven at 180 °C (160 °C fan) for about 15 minutes so the crust stays firm. Remove the cake, discard legumes and paper, spread the rhubarb mixture on top, then bake at the same temperature for another ~30 minutes until golden.
