RHUBARB CAKE
I made this cake yesterday and tasted it today, after having left
it in the fridge overnight. It's light and fluffy, not a lot of
"bread", and if you can find or make vanilline sugar you will be
very OK! It quickly became my number one rhubarb cake!
INGREDIENTS:
Please see conversion chart below! :o)
400 g rhubarbs
1/2 dl sugar
1 egg
1 dl sugar
1 tsp vanilline sugar
1 1/2 dl all-purpose white flour
1 tsp baking powder
1/2 dl milk
METHOD
Rinse and trim the rhubarbs, cut in pieces and put them in a
greased, oven-proof dish (a roasting pan or a baking dish).
Sprinkle with sugar.
Beat eggs and sugar fluffy. Add flour, baking powder, and milk. Pour
the batter on top of the rhubarbs and bake at 175C/350F
in the middle of the oven for 30 - 35 minutes.
You CAN serve it with custard, but since there's vanilline sugar in
the cake, I didn't think it was necessary. It's really wonderful
in taste and now I'll have to stop blabbering
and let you try for yourselves.
A dollop of whipped cream is good with it, tho! :oD
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 23, 2000
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