Rhubarb Cake – Polish Style (Ciasto z Rabarbarem)
Light, fluffy, and so easy to make — this rhubarb cake is a early summer favorite! Perfect with a cup of tea or coffee, or enjoyed with a dollop of whipped cream on the terrace.
Ingredients
(For one large round baking tin or two smaller ones)
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200 g margarine (or butter)
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200 g wheat flour
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200 g sugar
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4 eggs
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1 packet vanilla sugar
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1 tablespoon baking powder
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800 g fresh rhubarb
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100 g powdered sugar (for dusting)
Preparation
1. Prepare the Batter
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In a large mixing bowl, cream together 200 g margarine and 200 g sugar.
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Add the 4 eggs one at a time, mixing well after each addition.
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Stir in the vanilla sugar.
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Gradually add the flour and baking powder, gently mixing until smooth.
2. Prepare the Rhubarb
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Peel and cut 800 g of fresh rhubarb into small pieces (about 1 cm x 1 cm cubes).
3. Prepare the Baking Tin
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Grease a large round baking tin (or two smaller ones) with margarine and dust with flour to prevent sticking.
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Pour the batter into the tin and smooth the surface.
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Evenly spread the rhubarb pieces over the batter.
Baking
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Preheat your oven to 180°C (fan) or 200°C (top/bottom heat).
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Bake the cake for about 45 minutes, until golden and cooked through.
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Let it cool slightly, then sprinkle generously with powdered sugar.
Serving Suggestion
Serve with a nice cup of tea or freshly brewed coffee.
And with all that healthy rhubarb inside — a little whipped cream on top is definitely allowed!
