Quick and Easy Rhubarb Sheet Cake
Ingredients
- 800 g rhubarb
- 2 packets vanilla sugar
- 250 g soft butter
- 220 g sugar
- 2 pinches salt
- 4 medium eggs
- 400 g all-purpose flour (Type 405 or spelt flour Type 630)
- 2 tsp baking powder
- 100 ml milk
For pan and serving
- Butter, for greasing the pan
- 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 baking sheet (about 38 x 45 cm)
Preheat oven to 180°C conventional (160°C fan)
Beat soft butter with sugar and salt for 2 minutes with a hand mixer until fluffy
Add eggs one at a time and continue beating on highest speed
Mix flour with baking powder
Alternately stir the flour mixture and milk into the batter
Spread the batter onto the greased baking sheet 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
Tips
Bake the cake one day in advance and store at room temperature
Freeze by cutting into pieces and storing in an airtight container
