Rhubarb Whipped Cream Cake




Rating: 3.2558 / 5.00 (43 Votes)


Total time: 45 min

Servings: 8.0 (servings)

Ingredients:









For the dough:









Instructions:

Preheat the oven to 170 °C. Grease a cake pan and dust with flour.

Wash and peel the rhubarb and cut into small pieces. Mix in a bowl with some sugar (exact amount depending on the acidity), cinnamon, cardamom and a dash of rum.

For the dough, separate the eggs. Beat the egg whites until stiff. Beat the yolks with the powdered sugar and vanilla sugar until foamy, then add the whipped cream. First mix in the flour, then the beaten egg whites.

Pour the mixture into the prepared mold. Spread the rhubarb on top and bake the cake in the hot oven on sight.

Preparation Tip:

For an even fluffier cake batter, simply mix in some mineral water (before adding the flour to the batter).

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