NEWS ALERT: Tinu is home.
Weekend is finally over and I just cant wait until Tinu comes back from his trip to Berlin. I know for sure that he’ll be talking non-stop about his experience in this leadership meeting he attended there. To prepare for a possibly long convo with him, I decided to bake a loaf rhubarb cake. This, I thought, will go well with our new favorite Sirancha tea.
I am not really a tea person but when Tinu’s officemate generously gave us her Nestle Tea Machine, my forced affection toward teas suddenly changed. Let me talk about this amazing piece of equipment. It comes with 25 awesome tea flavors and Sirancha is my absolute favorite.
New to Rhubarb?
Now I know you’ve heard about cakes, but have you ever heard of a Rhubarb cake? ME not.
The first time I heard about this plant, it didn’t really catch my attention. For me, this exotic vegetable is nothing but a bunch of red to pink stems with large green leaves. Like all other green leafy vegetables, I thought the leaves are the edible parts and the stalks are to be taken out. I was wrong. Rhubarb leaves have to be cut off and stalks left out to be chopped.Rhubarbs are typically harvested during April to May and it lasts until September. Here in Europe, they are made available at the consumer’s market during Spring and can be consumed right away after harvest.
The one that I am using right now is an outdoor cultivated rhubarb I got from my mother-in-law. Yes, she got her own patch of rhubarb in her impressive collection of kitchen garden plants. She has everything from crops, vegetables, apple trees, berries, and almost every kind of herb you can think of. Inside her garden pantry are pickled vegetables, salads, spices, fresh milk, butter and cheese. Just a normal countryside kitchen huh? That’s what my mother in law has and she was more than willing to share these with me. She didn’t just give me the ingredients, so was the recipe.
” It’s a pleasant combination of sweet and tangy
and it is undeniably delicious. “
This recipe is one of those whose batter I can never get away from. I hate to admit it but while I was making this, I was consciously stopping myself to just scrape everything off from the mixing bowl and shove all of it down my big mouth. Trust me, the batter alone is purely divine. To my defense, though, it was recommended to never waste a single part of the mixture while baking and that’s what I just did! Not a single drop… outside my mouth. Haha! Don’t worry, I won’t mention that part where I licked the ladle clean too. *wink*
The best thing about this recipe is the fact that you can add in any of your favorite fruits to enhance the flavor. I tried adding some blueberries and as expected, it turned out to be truly delectable!
So, go ahead. Get yourself busy and start baking!
Up to the Recipe:
This loaf rhubarb cake is the easiest cake recipe that you can think of. It’s sweet-tangy and fully delicious. Perfect match for your mid-afternoon coffee session.
- 500 g Rhubarb ( 5 stalks) (washed, sliced into 1 cm thick)
- 100 g butter room temperature
- pinch of salt
- 3 pcs. eggs
- 200 g white sugar
- 1 1/2 tsp. vanilla sugar
- 200 g flour
- 1 tsp baking powder
Preheat the oven into 180 degrees Celcius.
Prepare your Rhubarb stalks. Wash them thoroughly and shave the skin. Slice them into 1cm thick. Set it aside.
In a clean mixing bowl, put the butter and sugar. Using the stirry paddle, mix them well until completely combined.
Gradually add the egg, 1 piece at a time. Stir it well, until the mixture becomes golden and creamy.
Add 1 pack of Vanilla sugar and stir.
Add the remaining dry ingredients . Mix well, until completely incorporated.
Finally, add the Rhubarb chunks. Stir it and bake it for 55mins to 1hr in 180degrees.
Do the toothpick test to check the cake. If it comes out clean, you’re good to go.
Serve it with your coffee or tea. Enjoy!