Rhubarb has had a special place in Slovak cuisine for generations. As soon as it appears in gardens and markets, many people immediately think of sweet sourdough buns and other fragrant baked goodies. Its characteristic sweet-sour taste goes perfectly with crumb or butter cakes.
- Rhubarb has a high content of fiber, vitamin C and minerals, thanks to which it supports digestion and vitality.
- The acidity of rhubarb softens sweet desserts and gives them a sour taste.
- This easy rhubarb cake will be ready in under an hour.
In addition to its excellent taste, rhubarb is also valued for its fiber content, which supports digestion, as well as vitamin C and important minerals. It is a light and refreshing food that is ideal for seasonal desserts. Its acidity balances the sweetness of the cakes and prevents them from being too heavy or too sweet. One such recipe is the traditional rhubarb cake, which will take you back to your childhood. The dessert combines a classic butter base with pieces of these vegetables and a rich layer of sprinkles.
The author of the recipe, the well-known Polish religious sister Anastázia, claims that the recipe is versatile and can be easily adapted to your needs. For example, sliced apples or fresh strawberries go well with rhubarb. In summer, gooseberries, plums or cherries can be added to give the cake a unique touch. A pinch of cinnamon for sprinkling is also a great idea, which will highlight the aroma of rhubarb.
This cake will delight you with its sweet and sour taste. (illustrative photo)
Source:
iStock
For Sister Anastasia’s traditional rhubarb cake you will need:
- 250 g margarine
- 6 eggs
- 200 g of sugar
- 300 g of wheat flour
- 2 teaspoons of baking powder
- 6 tablespoons of sour cream
- 2 to 3 tablespoons of breadcrumbs
- 500 to 600 grams of rhubarb
Prepare for the sprinkles:
- 250 g of wheat flour
- 130 g oil
- 100 g of sugar
Mix margarine with sugar. Gradually add the egg yolks and later the sifted flour mixed with baking powder. Finally, mix in the sour cream. Beat the egg whites until stiff and carefully add them to the batter. Spread the dough on a tray lined with baking paper and sprinkle with breadcrumbs.
Mix the chopped rhubarb with sugar, let the juice drip from it and spread it evenly on the dough. Combine all the ingredients for the sprinkles together and crumble on top of the cake. Place in the oven and bake at 180°C for 50 to 55 minutes. Let the cake cool completely before serving.
This article comes from the Ringier publishing partner website. The content and data contained in it were taken without editorial intervention.
