Rhubarb Cake
For me this really is a childhood taste. The sour, sweet taste of the Rhubarb stems is very unique takes me back to my childhood in Switzerland, where they make countless versions of cakes,tarts, jams and desserts of Rhubarb.
This recipe is a delicious cake with a Streusel topping. The dishes in the photographs are the coffee set of my Swiss grandmother Mamma.
Photo:Dreamstime
This amazing vegetable is not familiar enough with the Israelis yet, except with people from cold countries where it grows wild.
In Israel it is available at the end of the winter and in spring at good fruit and vegetables stores, and even at supermarkets where there is a demand for it (Raanana, for example).
Those who are crazy about it (like my brother Yonah) travel far to get it and even grow it in pots on the porch.
Makes 22 cm diameter pan, or 3 15 cm loaf molds
Batter Ingredients:
600 grams Rhubarb stems rinsed and cut
60 grams soft butter
175 grams sugar
3 medium-sized eggs
80 g cream double cream
200 grams flour
150 g ground almonds
7 grams baking powder (half a sachet)
1 tablespoon lemon rind
1/2 a tsp salt
Streusel ingredients
25 grams soft butter
30 grams sugar
20 grams flour
30 g ground almonds
Preparation:
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Heat the oven to 160 degrees Celsius.
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Mix well the butter and sugar.
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Add the eggs one by one.
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Add the cream.
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Add the lemon rind.
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Mix well the dry ingredients (salt, flour, baking powder and ground almonds)
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Mix the dry ingredients with the cut Rhubarb and add to the batter.
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Line a the baking tin with a parchment, and grease a bit. (In disposable molds is not necessary).
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Pour the mixture into a 22 round pan or 3 15 cm long loaf molds.
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Mix all the Streusel ingredients with a fork to a crumb texture.
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Sprinkle the crumbs evenly on top of the batter.
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Bake in the bottom third of the oven until the upper part is fully browned - about 1 hour in 22 pan, and about 40 minutes in the small molds.
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Remove from oven and let cool off on a rack. Do not try in any way to unmold the cake before it completely cooled.
Tips:
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For a lighter cake, substitute the cream with 9% sour cream, or even yogurt.
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The Rhubarb can be replaced with apple / pear / plum cubes.
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The cake is delicious when it's cold.
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You may Freeze in in a clinging foil wrap.
