Light rhubarb cake made from a sponge cake in a Gugelhupf
Portions: 8 persons | Preparation: 120 minutes
The rhubarb cake is made from a simple biscuit dough in a Gugelhupf. Due to the rhubarb in the dough, the cake tastes slightly sour and incredibly moist and invites you to an afternoon tea in spring.
Please review recipe:
Ø 5 out of 5 stars ( 8 votes )
- 4 eggs
- 120 g flour
- 160 g sugar
- 1-2 drops lemon juice
- 1 drop salt
- 1 tsp vanilla sugar
- 200 g rhubarb, peeled
- 3 tbsp sugar
- Kitchen scales
- Baking pan with a diameter of 22-24 cm
- Hand mixer
- Kitchen spatula
- Cut 200 g of peeled rhubarb stalks into small pieces.
- Mix with 3 tablespoons of sugar.
- Let stand for 1 hour.
- Separate the egg whites from the yolks.
- Add half the sugar and vanilla sugar to the yolks and mix to a creamy consistency.
- Add a pinch of salt and a few drops of lemon juice to the egg whites and beat with a hand mixer until stiff.
- Gradually add the remaining sugar.
- Add the egg yolks and whisk briefly.
- Flour Sieve and add to the egg mixture.
- Using a spoon or spatula, carefully mix the flour with the eggs from the bottom up until you get a smooth dough.
- Pour off the resulting juice from the rhubarb (preferably through a metal sieve). Leave the juice to soak the cake.
- Sprinkle the rhubarb pieces with flour and add to the dough. Stir carefully.
- Pour the dough into the greased baking tin and spread evenly.
- Bake the cake in the preheated oven at 160°C for 20-30 minutes.
- Switch off the oven and leave the ring cake in it to rest for about 10 minutes.
- Take the cake out of the oven and let it cool down on a wire rack.
- Prick the cooled Bundt cake with a toothpick.
- Mix the rhubarb juice with boiled water about 1:1.
- Soak the cake with it.
- Soak for 1 hour .
- Just before serving, the rhubarb cake can be sprinkled with powdered sugar.
The rhubarb cake can also be combined with strawberries or apples.