Rhubarb-vanilla-cake. In a large bowl, cream butter and sugar until light and fluffy. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Make the most of a sensational seasonal ingredient with our rhubarb cake recipes.
The rhubarb and vanilla compliment each other to make a delicious cake. Rhubarb is a quintessential British fruit. I don't know any nation that seems to love it as much as us Brits. You can cook Rhubarb-vanilla-cake using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Rhubarb-vanilla-cake
- Prepare 50 grams of butter.
- It’s 100 grams of sugar.
- Prepare 100 grams of yoghurt.
- You need 125 grams of flour.
- You need 1 packages of vanilla pudding.
- You need 500 ml of milk.
- You need 2 stick of rhubarb.
- You need 1 of vanilla extract.
- You need 1 of eggs.
- You need grams of baking soda.
- Prepare 50 grams of white chocolate.
- It’s 200 ml of whipping cream.
When I was a kid I wouldn't go near anything that my mom would make with rhubarb. Now I'm growing old and I can't imagine myself staying away from the stuff that signals the beginning of summer and all of it's glorious foods. See great recipes for Rhubarb-vanilla-cake, Coconut Rhubarb Cake too! For the filling, melt the butter over a medium heat in a frying pan.
Rhubarb-vanilla-cake step by step
- Prepare dough, mixing butter, sugar and egg with a handmixer.
- Stir in flour, baking soda and yoghurt. Blend.
- Place in a baking tray. Meanwhile, cook milk, stir in pudding powder, stir and let cool for a while..
- Cut rhubarb into small pieces. Season with vanilla extract.
- Preheat oven to 175ºC.
- Pour pudding over dough, place rhubarb inbetween..
- Bake for 22 minutes. Meanwhile melt chocolate.
- Take the cake out of the oven and let cool. Meanwhile use a latte-spoon to form a grid with the melt chocolate ontop of the cake. Let cool until the chocolate hardens. Serve wizh whipped cream.
Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. If you don't have orange flower water, substitute rose water, or just use vanilla. If you have no vanilla pods, use a few drops of vanilla essence instead. Enjoy the cake warm or cold, at tea time or for dessert. Mix together first four ingredients, then cut in the butter.
