🍰 Rhubarb Sheet Cake

Name: Rhubarb Sheet Cake
Total time: 30 min
Yield: 4 servings
Ingredients: Rhubarb 800 g; Walnut kernels 100 g; Butter 250 g; Brown sugar 250 g; Salt Pinch; Eggs 5 pcs.; Wheat flour, Type 405 450 g; Baking powder 3 tsp; Milk 100 ml; Vanilla sugar 2 tbsp

675 kcal · 30 min · 4 servings

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Ingredients

Rhubarb 800 g
Walnut kernels 100 g
Butter 250 g
Brown sugar 250 g
Salt Pinch
Eggs 5 pcs.
Wheat flour, Type 405 450 g
Baking powder 3 tsp
Milk 100 ml
Vanilla sugar 2 tbsp

Instructions

1. Preheat the oven to 200 °C (convection). Wash the rhubarb, remove the fibrous skin, and cut it into pieces. Roughly chop the walnuts.
2. In a bowl, beat the butter, sugar, and salt with a hand mixer and whisk until creamy. Add the eggs one by one and mix well. Combine the flour, baking powder, and walnuts, and alternately stir this mixture with the milk into the batter.
3. Grease a baking sheet and spread the batter evenly on it. Place the rhubarb pieces on top, press them in slightly, and sprinkle everything with vanilla sugar. Bake the rhubarb sheet cake in the oven for about 25 minutes. Let the cake cool and serve it. Enjoy!

Nutrition per serving

kcal: 675
Protein: 13 g · Fett/Fat: 33 g · Carbs: 85 g