rhubarb season - rhubarb bake!
Servings: 8
ingredients:
- 500 g rhubarb (trimmed)
- 75 g sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
for the cake:
- 75 - 100 g all-purpose flour
- 1 tsp baking powder
- a pinch of salt
- 40 g sugar
- 60 g butter
- 100 ml liquid whipping cream
- 1 -2 tbsp brown sugar
for serving:
- a scoop of vanilla ice cream per serving
equipment:
- a casserole (32 cm)
how to:
- Preheat the oven to 170° C w/ fan.
- Trim & cut the rhubarb into thin slices.
- Mix the rhubarb in the casserole w/ sugar, lemon juice & cornstarch.
- Mix flour, baking powder & salt.
- Add sugar & cubed cold butter & knead it w/ your hands until well mixed.
- Add the liquid whipping cream & fold it in w/ a spoon.
- Pour the batter over the fruit mix & distribute the batter evenly. You don't need to cover all the rhubarb.
- Sprinkle the brown sugar on top.
- Bake it in the preheated oven for about 40 min.
- It's ready for serving after the oven session - just let it cool for about 10 - 15 min.
Notes
Rhubarb: Try to work w/ slim red rhubarb stalks.
Flour: Adjust the amount of flour according to your preference - more or less cake!
Cornstarch: You may also use potato starch.
Ice cream is optional; you may also add some whipped cream or simply nothing!
You may also let it cool down to room temperature & serve then.
The dessert is fine for at least 2 days when sitting on your kitchen counter.
You may also store any leftovers in the fridge for at least 2 - 3 days.
Coming out of the fridge it might be useful to reheat the dessert in the microwave.
Sorry: no experience w/ freezing.