Introduction: Finnish Rhubarb Cake

The end of the summer is hither in northern climates and there is a red and green constitute maturation all over as a groundless plant too as in gardens. The works has leaves that are toxic and stalks which are super sour but it tush be made delicious when IT's natural acidity is paired with sweetness.

Aside from resulting in a delightful sweet and sour dessert, rhubarb plant is filled with an teemingness of vitamin-K, Vitamin-C, vitamin-A, manganese, along with folate, riboflavin, nicotinic acid, B-vitamins, pantothen, iron, potassium, and phosphorus.

I learned this recipe in Finland but I believe it to beryllium common in Nordic and Baltic countries collect to its ease, penchant, simplicity and because of an abundance of Pieplant.

Step 1: INGREDIENTS

Virtually of the ingredients for this cake are beautiful first. You will need:

  • 2c flour
  • 3/4c sugar
  • 1tbsp vanilla sugar
  • 2 tsp baking powder
  • 2c Milk River
  • 1/4c oil
  • 2c chopped rhubarb

Aside from the cake batter, you will also do a crumble superior for the cake which includes:

  • 50 grams of butter or margarine
  • 1/2c sugar
  • 1/2c flour

You will need some basic tools like:

  • mixing bowls
  • knife
  • chopping board
  • a whisk broom or fork
  • spatula
  • baking pan approximately 5cm unplumbed x 20cm opened by 15cm deep
  • an oven,

Step 2: The Swampy, the DRY and the RHUBARB

  • In a large bowl, mix together the dry cake ingredients:
    • 2c flour
    • 3/4c lolly
    • 1tsp vanilla shekels
    • 2 tbsp baking hot powder
  • In another smaller bowl, mix the wet ingredients:
    • 2c milk
    • 1/4c oil
  • Peel the skin sour of the rhubarb and chop it into pieces about a centimetre long until you have about 2 cups and set it excursus.

Footprint 3: COMBINE

  • Mix your moist mixture into the withered assortment, using your whisk Oregon fork to beat it into a semi-homogeneous patty batter.

Step 4: ASSEMBLE

Straight off is the time to begin assembling your rhubarb bar:

  • Grease your baking pan operating theatre use aluminium foil so that your cake does not stick to the pan.
  • Swarm your patty batter into the pan.
  • Evenly distribute the rhubarb on top.

Step 5: CRUMBLE

Mixing the alkaline crumble topping should simply take a a few moments:

  • In a bowl combine 50 grams of butter or margarine, 1/2c sugar and 1/2c flour until you get a body of common breadcrumbs. Begin away cutting the butter or margarine into the flour and sugar and then work it together with your hands.

Gradation 6: SPRINKLE and Broil

  • Evenly sprinkle the crumble superior over rhubarb and cake batter which has been resting in the cake pan.
  • Broil it for 30 proceedings at 200°C / 390°F

Ill-use 7: Relish

Now that your Rhubarb patty is finished it's best to let it cool for a few minutes before eating a slice while it is still hot...perchance with a scoop of ice cream unofficially, but that is just my suggestion. Enjoy the rhubarb cake as a loveable and sour sign of the summer's end; of the heat and pleasures enjoyed in the past distich of months as well atomic number 3 the looming autumn and winter.

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