Rhubarb Layer Cake
recipe

A delightful rhubarb layer cake perfect for Mother's Day or any special occasion. The sweet and tart combination makes this cake irresistible.
Preparation Time: 1 hour + cooling
Serving Size: 8-10 servings

Ingredients:

- 200 g butter
- 200 g sugar
- 4 eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 100 ml milk
- 400 g rhubarb
- 200 ml cream
- 2 tbsp powdered sugar
- 1 tsp vanilla sugar

Instructions:

1. Preheat the oven to 175°C (350°F). Grease and flour a cake pan.
2. Cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, combine the flour and baking powder, then add to the batter alternately with the milk.
4. Pour the batter into the prepared pan and bake for about 30-35 minutes until a toothpick comes out clean. Allow the cake to cool completely.
5. Peel and chop the rhubarb into small pieces. Cook the rhubarb in a saucepan for a few minutes until soft. Let it cool.
6. Whip the cream with the powdered sugar and vanilla sugar until fluffy.
7. Slice the cooled cake into three layers. Fill between the layers with rhubarb and whipped cream.
8. Decorate the top of the cake with the remaining whipped cream and rhubarb pieces.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 4 g
Carbohydrates: 45 g
Fat: 18 g
Sugars: 20 g

Reviews: 3.61 (5475 reviews) ★★★★★ share