super-moist rhubarb cake
A loaf of cake w/ lemon flavour & lots of rhubarb covered in lemon sugar icing - for any coffee or espresso or latte macchiato or... (even) tea! Indulge in some cake for breakfast & for afternoon coffee & for finalizing any dinner.
ingredients:
for the cake:
- 150 g sugar
- 1 tbsp vanilla sugar
- a 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
on top:
- 1 tbsp sugar
- 1 tbsp lemon juice
for the icing:
- 180 g icing sugar
- 2-3 tbsp lemon juice
equipment:
- an electric handheld mixer
- a baking loaf tin 25 cm
how to:
- Preheat the oven to 160° w/ fan.
- Line the baking tin w/ baking parchment.
- 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.
Notes
Lemon: 1 organic lemon will be enough for the cake - using the zest as well as the juice.
Icing: when using only 2 tbsp lemon juice it will be rather sticky. If you like the icing to flow a little add another tbsp of lemon juice.
The cake is very moist & soft. Be careful when handling.
If you like it less - only a little less - moist just reduce the amount of rhubarb from 350 g to 300 g or maybe 250 g.
You may store the cake on your kitchen top for at least 1 day. Afterwards put it in the fridge.
When stored in the fridge the cake will become even more moist & solid. The softness will vanish... You may avoid this state (e. g. if you are not so fond of it) when eating the cake promptly!
Sorry - no experience w/ freezing.