🛒 Ingredients:
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#barberrhubarbcake #nomixercake #barbaberrhubarbcakewithcrumble
Ingredients:
(250 ml cup)
Cake flour 2 and 1/2 cups
Sugar 3/4 cup
Oil 1/2 cup
2 eggs
Buttermilk 1 cup
Baking powder 2 teaspoons
Rhubarb 250 g + tablespoon of sugar
Crumble:
Butter 30 g
Powdered sugar 30 g
Flour 50 g
🔪 Preparation:
Cut the rhubarb into cubes, sprinkle with a spoonful of sugar, mix and set aside until the cake is ready. (When the rhubarb releases juice, drain it before placing the rhubarb on the cake).
Prepare the crumble from the given ingredients.
All the ingredients for the cake should be at room temperature. Pour the buttermilk into a bowl, add the eggs, oil and sugar. Mix everything together with a whisk.
Sift the flour and baking powder and mix everything very briefly. The mass does not have to be uniform, it is important that no dry flour is visible.
Preheat the oven to 180 degrees. Pour the prepared mass onto a baking tray (mine was 30x20) lined with baking paper. Place the rhubarb and crumble on top. Bake until a toothpick comes out clean for about 35 minutes. Enjoy!
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