I have some rhubarb in my farm . I don't want to go to market to buy them and wasting my time, so I use them in a delicious, chewy cake. Perfect for morning. You can also freeze this cake, and just re-heat for a few seconds to minute in the microwave. Im really sure that will liven up the gloomiest of fall days to come.
We've been away for almost two weeks this summer. It's been very nice and a lot of fun
INGRIDIENTS:
150 g all-purpose flour
75 g butter, melted
1 tsp cardamom seeds, bashed in a pestle and mortar
1 tsp baking powder
2 eggs
240 g sugar
1 tsp vanilla sugar (or extract)
PROCEDURE:
about 8 small stalks, probably about 2-300 ml (no need to be exact)
1/2 tsp cardamom seeds, bashed in a pestle and mortar
1 tbsp pearl sugar
mix the eggs and sugar until to get it white and fluffy. Stir in vanilla sugar, cardamom, baking powder, flour and the melted butter. Fold until there are no streaks.
Pour into a buttered and floured springform pan. Top with the rhubarb, cardamom and sugar. Bake at 200°C for about 25 minutes.
Serve with vanilla ice cream or vanilla sauce.
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