At the cottage, trying a new recipe, using Rhubarb from my garden. (let me know if you would like some rhubarb, I have lots!!)
Traditional German Rhubarb Cake from Grandma’s Kitchen Ingredients: 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3–4 cups fresh rhubarb, chopped (about 1/2-inch pieces) 2 tablespoons flour (for tossing with rhubarb) Powdered sugar for dusting (optional) Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and mix until just combined. Toss chopped rhubarb with 2 tablespoons flour to prevent sinking. Gently fold into the batter. Spread the batter evenly into the prepared baking pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Let cool completely in the pan. Dust with powdered sugar before serving, if desired. Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes Kcal: 310 kcal | Servings: 12 servings
At the cottage, trying a new recipe, using Rhubarb from my garden. (let me know if you would like some rhubarb, I have lots!!)
Traditional German Rhubarb Cake from Grandma’s Kitchen
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3–4 cups fresh rhubarb, chopped (about 1/2-inch pieces)
2 tablespoons flour (for tossing with rhubarb)
Powdered sugar for dusting (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and mix until just combined.
Toss chopped rhubarb with 2 tablespoons flour to prevent sinking. Gently fold into the batter.
Spread the batter evenly into the prepared baking pan.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Let cool completely in the pan. Dust with powdered sugar before serving, if desired.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 310 kcal | Servings: 12 servings