This delectable Rhabarberkuchen recipe is the perfect way to treat your little one to a delicious homemade dessert. Easy to make with simple ingredients, it’s sure to be a hit with even picky eaters. Perfect for baking with little hands, this recipe is a great addition to the repertoire of any busy parent in Australia looking for creative and healthy ways to feed their toddler. With a sweet and tangy taste, it’s sure to become a favorite with the little ones!

General Information

• Servings: 8-10
• Keywords: Rhubarb, Cake, Peanut Allergy-Friendly
• Calories: 175 per serving
• Protein: 4.4 g
• Carbs: 23.7 g
• Fats: 7.8 g
• Preparation Time: 30 minutes
• Cooking Time: 25-30 minutes

Ingredients

• 500 g Rhubarb
• 150 g plain flour
• 3 TSP Baking Powder
• 3 eggs
• 175 g Butter
• 120 g white Sugar

Directions

1. Preheat your oven to 175° Celsius / 350° Fahrenheit.

2. In a large bowl, mix the plain flour and baking powder together.

3. In another bowl, beat the eggs with a whisk and then stir in the white sugar.

4. Add the flour and baking powder mix to the eggs and sugar mix and mix until smooth.

5. Melt the butter and add it to the mixture, stirring until combined.

6. Wash the rhubarb and cut it into 2 cm / 0.8 inch thick pieces.

7. Grease a baking tin (9-inch / 23 cm diameter) and spread the rhubarb evenly in it.

8. Pour the cake batter over the rhubarb pieces and spread it evenly with a spatula.

9. Bake the cake for 25-30 minutes until golden brown.

!!TIP!!: A skewer inserted into the center should pull out clean when the cake is done.

1. Let the cake cool before serving!

Recommended Sides

This cake is best served with some fresh cream or ice cream. Yum!