Buttermilk cake with rhubarb
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Equipment
Recipe for a baking pan of approximately 20/30 cm.
Ingredients
ingredients for rhubarb and buttermilk cake
500 g wheat flour (all-purpose (3 and 1/3 cups))
2 teaspoons baking powder
3 egg whites (from size L eggs)
200 g sugar ((1 cup))
1 tablespoon vanilla sugar
250 ml buttermilk ((kefir can also be used) at room temperature)
120 ml oil
about 500 g rhubarb
ingredients for the cake crumble topping
130 g wheat flour (all-purpose - scant cup)
70 g butter
60 g sugar ((1/3 cup))
1 tablespoon vanilla sugar
Instructions
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How to make rhubarb cake with buttermilk
1
Beat the egg whites with sugar and vanilla sugar into a thick, white fluffy foam.
3 egg whites, 200 g sugar, 1 tablespoon vanilla sugar
2
Sift the flour together with the baking powder through a sieve.
500 g wheat flour, 2 teaspoons baking powder
3
Add the egg yolks to the beaten egg whites and mix briefly.
3 egg yolks
4
Pour in the oil in a thin stream, mixing constantly.
120 ml oil
5
Add the buttermilk and mix.
250 ml buttermilk
6
Add the flour and mix only with a spoon.
7
Transfer the batter to a baking pan of approximately 20/30 cm.
8
Arrange the chopped rhubarb on top.
about 500 g rhubarb
9
Mix the crumble ingredients together - crush with your fingers until lightly combined.
130 g wheat flour, 70 g butter, 60 g sugar, 1 tablespoon vanilla sugar
10
Sprinkle the crumble topping over the cake.
11
Bake at 170 degrees (convection mode) for about an hour - until a dry skewer comes out clean.
12
After baking, let it cool.
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Tips from Beata
I don't sweeten cakes much, so if you like sweeter cakes, you can add more sugar, or before arranging the rhubarb on the cake, sprinkle it with sugar and mix to make it less sour.
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Keywords
#cake with crumble topping and rhubarb
#rhubarb cake
