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Nutritional Info
  • Servings Per Recipe: 56
  • Amount Per Serving
  • Calories: 42.7
  • Total Fat: 2.4 g
  • Cholesterol: 16.9 mg
  • Sodium: 22.7 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.0 g

View full nutritional breakdown of Rhubarberkuchen (Rhubarb cake) calories by ingredient
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Rhubarberkuchen (Rhubarb cake)

Submitted by: ATUREN

Introduction

This is a translation of the German recipe I got from my host mom when I was a foreign exchange student in Hamburg. It's delicious! It's almost like an ~1/2 inch layer of pound cake with tart & sweet Rhubarb on top. I love this stuff! This is a translation of the German recipe I got from my host mom when I was a foreign exchange student in Hamburg. It's delicious! It's almost like an ~1/2 inch layer of pound cake with tart & sweet Rhubarb on top. I love this stuff!
Number of Servings: 56

Ingredients

    Ingredients:
    11 Tbsp. (=3/4 C. minus 1 Tbsp.) sugar
    5/8 C. butter or margarine
    3 eggs
    1 grated rind of one lemon, untreated
    1/2 tsp. vanilla extract
    2 C. plus 2 Tbsp. flour
    2 tsp. baking powder
    approx. 1/2 C. milk
    2.2 lbs. rhubarb, skinned and cut into 1" long pieces

Directions

* Beat the softened butter (in a large bowl) until creamy.
* Add the lemon peel, vanilla extract,and sugar. Stir for one minute.
* Separate the eggs and add the egg yolks to the butter/sugar mixture. Stir for three minutes.
* Sift the flour with the baking powder and add it in installments, alternately with the milk, to the butter/sugar/egg yolks mixture. Stir for two minutes.
* In the medium bowl, beat the egg whites until stiff and then add them carefully to the batter.
* Press batter flat on two cookie sheets. Add the rhubarb pieces on top. Optional - sprinkle with Cinnamon and sugar, or honey.
* Bake for about 45 minutes in a 350 F oven.

Number of Servings: 56

Recipe submitted by SparkPeople user ATUREN.






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