I like loaf cakes. They are so versatile. There are the classic ones like vanilla cake, marble cake, chocolate cake … There are the fruity ones where you just add apples or cherries or … whatever – not to mention the ones w/ dried fruit … & finally every loaf may be covered by icing if a mix of chocolate & cream, if a sugar icing flavoured by lemon or orange or whatever … if a cheesecake icing …
The possibilities seem endless!
So now it’s rhubarb season & I decided to try a rhubarb cake which became a super-moist cake …
What do we need?
There are the usual suspects:
- a loaf tin oiled & lined w/ baking parchment
- flour & baking powder
- sugar & vanilla sugar & the famous pinch of salt
- butter & oil & sour cream
- eggs
- an organic lemon
- lots of fresh rhubarb.
We start w/ grating the lemon zest & squeezing the lemon juice.
The rhubarb doesn’t need any peeling, but only cleaning with water. Discard the wooden ends & chop it finely.
As usual butter & sugar & eggs are whisked together. Add oil & lemon zest & sour cream …
Finally combine everything w/ your flour mix!
Last step: fold in the rhubarb.
I hope you haven’t forgotten to preheat you oven to 160° C fan … because now the batter is poured into the tin & the tin marches in the oven.
Well: before starting the oven session sprinkle some sugar & lemon juice over the top.
About 55-60 min later there’s the rhubarb cake.
Let it cool & manage to release it carefully from the baking tin. (If you didn’t notice: I laid 2 sheets of baking parchment crosswise so that the cake may be lifted easily …)
Coming now to the icing: quite simple – whisk together icing sugar & lemon juice!
(Adjust the amounts of lemon juice resp. icing sugar if it seems to sticky or to runny for you!)
Now just cover the cake w/ icing – just pour or spoon it over the loaf.
When cutting the loaf you see that the rhubarb is all over the cake. The cake is soaked by the rhubarb juice. The cake is very tender & soft after finishing the cool down session & the icing session; if you wait the cake will set a little, however, getting more moist …
Enjoy!
- 150 g sugar
- 1 packet vanilla sugar
- pinch of salt
- zest of an organic lemon
- 50 g butter
- 50 ml peanut oil OR any other oil w/o taste of its own
- 3 eggs
- 220 g all-purpose flour
- 1 tsp baking powder
- 200 g sour cream
- 350 g rhubarb trimmed & chopped
- some oil for the baking tin
- 1 tbsp sugar
- 1 tbsp lemon juice
- 180 g icing sugar
- 2-3 tbsp lemon juice
- an electric handheld mixer
- a baking loaf tin 25 cm
- Preheat the oven to 160° fan.
- Line the baking tin w/ baking parchment – crosswise.
- Mix sugar, vanilla sugar & salt.
- Mix flour & baking powder.
- Grate the lemon zest & squeeze the lemon; set aside the lemon juice.
- Trim the rhubarb & chop in thin slices.
- With the handheld mixer whisk the butter & the sugar.
- Add eggs & whisk.
- Add lemon zest & whisk.
- Add oil & whisk.
- Add the mixture to the flour & whisk.
- Add sour cream.
- Finally fold in the chopped rhubarb.
- Pour the mess in the baking tin & sprinkle sugar (1 tbsp) & lemon juice (1 tbsp) on top.
- Bake in the oven for about 55-60 min.
- Let it cool & remove carefully from the tin.
- Whisk together the icing sugar & the lemon juice.
- When the cake is at room temperature pour the icing over the top.
