Rhubarb Cake (Small Version). Rhubarb is baked into a streusel-topped coffee cake. Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.

Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.) Easy Rhubarb Cake Recipes as a dessert! Choose your recipe and bake it! Then spread the remaining cake batter over the rhubarb. You can have Rhubarb Cake (Small Version) using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Rhubarb Cake (Small Version)

It's 100 g of Rhubarb (4 small stalks).
You need 50 g (3 1/2 Tbsp) of unsalted butter.
Prepare 50 g (4 Tbsp) of sugar.
It's 1 of egg.
It's 1 Tbsp of milk.
Prepare 1 Tbsp of rum (optional).
It's of Powdered sugar to sprinkle.
Prepare 1 of tart dish: 12-15 cm (5-6 in).

A simple coffee cake recipe made with boxed cake mix and fresh rhubarb. This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the.

Rhubarb Cake (Small Version) step by step

Preheat oven to 190C / 375F..
Cut rhubarb into 2 cm / half inch pieces.
Cream butter and mix in sugar and room temperature egg..
Add the flour, milk and rum, then mix well..
Spread out in your tart pan and press the rhubarb in..
Bake in oven for about 25-30 minutes or until a toothpick comes out clean when sticking it in the middle. (Mine took 30 minutes).
Let cool completely and dust with powdered sugar (optional).

Learn how to make the cake that best represent Spring- Rhubarb upside down cake. Learn a magic trick to make any cake dense and moist at the same time. Rhubarb's flavor and aroma hint of tart apples, berries, and more subtler notes of water and fresh green grass. In this flour-less upside down cake, I resisted the temptation to add berries or other fruit, in order to highlight rhubarb's true flavor. The bright liveliness of the rhubarb is front and center.