We really like fruit cakes, especially when the fruit season starts. We take each fruit one by one and first enjoy them fresh, then in some homemade sweet. This type of cake with fluffy and flavorful batter combines wonderfully with any fruit, but I would say that rhubarb (it's not really fruit, get over it!) fits best of all. It has a sour taste in contrast to the sweet crust, a dry texture, so it won't leave the juice in the cake, and a taste resembling the pineapple, the lemon and the apple - perfect, in my opinion and not only.
The rhubarb cake tastes very fresh, I will definitely repeat the recipe every season. For this round of rhubarb cake, I had stems from my own garden. They aren't yet very thick and big, but they still have a wonderful and refreshing taste. I definitely recommend it for idle gardeners and for gourmets looking for new flavors and tastes.
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Before using the rhubarb stalks, they should be peeled first - just slide the knife blade down the stalk, starting from the top.
Then cut the stalks into cubes about 1 cm thick.
In a bowl, combine the softened butter, sugar, vanilla essence and salt - mix well with a whisk or mixer.
Gradually add in the 3 eggs, mix well after each one.
At the end, add flour and baking powder, stir well so that the mixture is not lumpy.
The batter should be like thick cream.
Spoon into a pan lined with baking paper, mine is 28cm in diameter. Even out with a spoon.
Spread the rhubarb cubes on top, press lightly with a spoon to push them into the batter.
Bake the rhubarb cake in the preheated oven at 200 degrees C for 35-40 minutes, until evenly browned.
Let cool a bit, slice and have some - it is delicious, tender, fragrant, fresh!
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