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
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Preheat your oven to 175° Celsius / 350° Fahrenheit.
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In a large bowl, mix the plain flour and baking powder together.
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In another bowl, beat the eggs with a whisk and then stir in the white sugar.
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Add the flour and baking powder mix to the eggs and sugar mix and mix until smooth.
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Melt the butter and add it to the mixture, stirring until combined.
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Wash the rhubarb and cut it into 2 cm / 0.8 inch thick pieces.
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Grease a baking tin (9-inch / 23 cm diameter) and spread the rhubarb evenly in it.
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Pour the cake batter over the rhubarb pieces and spread it evenly with a spatula.
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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.
- Let the cake cool before serving!
Recommended Sides
This cake is best served with some fresh cream or ice cream. Yum!
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