Rhubarberkuchen (Rhubarb cake)
- Number of Servings: 56
Ingredients
Ingredients:11 Tbsp. (=3/4 C. minus 1 Tbsp.) sugar5/8 C. butter or margarine3 eggs1 grated rind of one lemon, untreated1/2 tsp. vanilla extract2 C. plus 2 Tbsp. flour2 tsp. baking powderapprox. 1/2 C. milk2.2 lbs. rhubarb, skinned and cut into 1" long pieces
* 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 350º F oven.
Number of Servings: 56
Recipe submitted by SparkPeople user ATUREN.
* 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 350º F oven.
Number of Servings: 56
Recipe submitted by SparkPeople user ATUREN.
Nutritional Info 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
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