Quick Rhubarb Sheet Cake
Ingredients
- 800 g rhubarb
- 2 packages vanilla sugar
- 250 g softened butter
- 220 g sugar
- 2 pinches salt
- 4 medium eggs
- 400 g all-purpose flour (or spelt flour)
- 2 teaspoons baking powder
- 100 ml milk
For the pan
- softened butter, for greasing the pan
For serving
- powdered sugar, for serving
Preparation
Wash rhubarb, peel coarsely and cut into 2 cm wide pieces
Halve very thick stalks lengthwise
Mix rhubarb with vanilla sugar in a bowl and set aside
Grease a sheet pan (approximately 38 x 45 cm)
Preheat the oven to 180 degrees Celsius conventional (160 degrees Celsius fan-forced)
Beat softened butter with sugar and salt for 2 minutes using hand mixer beaters until fluffy
Add eggs one at a time and continue beating on highest speed
Mix flour with baking powder and alternately stir into the batter with the milk
Spread the batter onto the greased sheet pan evenly with a spatula
Distribute rhubarb pieces on top
Bake in the preheated oven for about 30 minutes
Let cool
Sprinkle with powdered sugar if desired
One sheet yields about 20 pieces
Tips
You can bake the rhubarb cake one day in advance and let it stand at room temperature
Freezing is also no problem: best to cut into pieces and place in an airtight container in the freezer
