German-style Vanilla Rhubarb Cake

rhubarb cake, german style rhubarb cake, simple rhubarb cake, fruit cake, streusel cake, baking, home baking
Tastes like rhubarb and custard with a crunchy topping

This is an adaptation of a recipie I found on Chefkoch.de for an Amaretto-Rhubarb tray-baked cake which was fantastic. I’m making it up as I go along for this one because I dont have one of the ingredients and I have a half a pod of vanilla slowly losing its goodness!

Rhubarb Vanilla Cake with Pudding, preparing the rhubarb, softening the rhubarbI started with approx 500g of Rhubarb (which is very cheap at the moment and am considering making a jam in the near future too). Then I peeled it (easier if you can sort of pick it at the top with a knife or peeler and then just peel off) and then chopped it into *very roughly* 1cm pieces. Then the rhubarb needs a small bowlful of sugar over it (and mix it up with your hands) to draw out the moisture and soften the fruit. Leave it an hour in the sugar and you will see all the liquid it draws out.

Then: the base of the cake is a spongey-biscuity texture:

  • 2 eggs
  • 125g butter
  • 200g plain flour
  • half a packet of baking powder (about a heaped-teaspoon full)
  • 200g sugar

I have quite a lot of pudding in the cupboard that is sitting there an embarassingly long time, so i cooked some of that up according to the instructions. It’s like a thick, stiff custard. That is cooling right now.

The vanilla pod i scraped out and mixed in with the rhubarb that i had strained.

I also have some leftover streusel topping from the last time i baked a similar plum cake. It was in the freezer and this week that I will be on my own I want to try to clear out the freezer a bit. So, it will be a four-layered cake : crust, pudding, fruit and streusel. Streusel is really easy to make, it makes like a crumbly crunchy topping. A third sugar, a third butter or margarine and a third flour with a little bit of cinnamon rubbed together is the ratio of how to make it.

About 1hr at 130 degrees celcius.

I will post a picture of the finished product :)

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