Rhubarb Cake
Rhubarb cake is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 springform pan (26 cm Ø)
- 750 g rhubarb
- 0.125 water
- 100 g sugar
- 125 g softened butter
- 125 g sugar
- 1 packet vanilla sugar
- 2 medium eggs
- 100 g marzipan base
- 250 g flour
- 0.5 packet Baking powder
- 2 Eggs
- 150 g marzipan base
- 40 g sugar
Instructions
-
1.
Clean, trim, wash rhubarb and cut into pieces. Add water and sugar to a pot and bring to boil. Add rhubarb and cook for 2-3 minutes. Strain over a sieve, catch the liquid. Reduce the rhubarb liquid to one-eighth. Let both cool.
-
2.
Beat butter until fluffy. Gradually add sugar, vanilla sugar, and eggs, mixing well after each addition.
-
3.
Cut marzipan base into pieces. Add the reduced rhubarb liquid and mix with a fork until smooth.
-
4.
Fold this into the batter. Sift flour with baking powder over the mixture and stir quickly.
-
5.
Pour batter into a springform pan lined with parchment paper (26 cm diameter). Distribute rhubarb pieces on top and press lightly into the batter. Bake in a preheated oven at 200°C (180°C fan) for about 40 minutes. Remove and cool.
-
6.
Separate eggs. Mix marzipan with yolks. Whisk egg whites until stiff, gradually adding sugar. Blend marzipan mixture with two tablespoons of meringue until smooth. Fold in remaining meringue. Fill a piping bag fitted with a large star tip and pipe a lattice over the cake. Bake in a preheated oven at 200°C for 8-10 minutes to brown.
