I stumbled over this French rhubarb cake recipe on one of the German blogs I follow, Bolli’s Kitchen. Katja, the face behind Bolli’s Kitchen, lives actually in France and shares a lot of French recipes with her German readers. I like that a lot, since my school French has gotten very rusty over the years.
This French rhubarb cake turned out very tasty and moist. It could also be baked with any other fruits like raspberries, blackberries, blueberries or cherries. I decided to give it my own twist and sprinkled some almonds as topping for an extra crunch.
A definite keeper recipe since it is super quick to assemble and got big thumbs up from my family.
* 6-7 cups (about 700 g) rhubarb, medium diced
* 8 tablespoons or 1 stick (114 g) butter
* 1 1/4 cups (200 g) sugar
* 1 teaspoon vanilla extract
* 3 eggs
* 1 2/3 cups (200 g) flour
* 2 teaspoons baking powder
* 1/8 teaspoon salt
* about 1/2 cup of sliced almonds
Preheat oven to 400 F Convection. Grease a 10 inch (26 cm) spring pan.
Mix flour, baking powder and salt. Set aside.
In a stand mixer cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer on low and slowly add the flour mixture. Don’t over mix. Fold in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
Bake for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.
Adapted from Bolli’s Kitchen.