Even with the nights still very cold, I could already harvest the first rhubarb. Yesterday we had this cake with rhubarb. The husband of my girlfriend, otherwise not a rhubarb lover, showed me the thumbs up.
An easy-to-bake cake, which I have already baked in the past year with blueberries and raspberries.
1/3 c butter, soft
1 1/2 c sugar
1 tsp of vanilla extract
1 pinch of salt
3 c flour
1 tbsp of baking powder
1 c of buttermilk
1/4 c of vegetable oil
1/2 lb of rhubarb + some flour
Combine butter, sugar, vanilla sugar, lemon zest and salt. Whisk until smooth. Add the eggs individually. Add flour, baking powder, lemon juice, buttermilk and oil gradually and mix the ingredients well.
Cut the rhubarb into small pieces, sprinkle with little flour and add them to the dough.
I never peele the rhubarb, unless I haven´t cut it right, and there are still long fibers, which I then remove.
Bake the cake into a well-greased cake mold or silicone mold, which I also lightly grease.
Bake in the oven at 350 degrees for about 60 minutes.