Zutaten für Oma's Giant Rhubarb Cake
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Zubereitung von Oma's Giant Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x13 inch baking pans, or one large rectangular pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a medium bowl, gently toss the rhubarb with the flour and 1/2 cup sugar to prevent it from sinking to the bottom of the cake.
- Fold the rhubarb mixture into the batter until evenly distributed.
- Pour batter into the prepared pan(s).
- Bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean. For smaller pans, adjust baking time accordingly – start checking around 50 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
61g
Fat
30g
Carbs
9g
