Zutaten für Rosas Rhubarb Cake
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 cups chopped rhubarb
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
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Zubereitung von Rosas Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x11 inch baking pan. Line the bottom with parchment paper.
- In a large bowl, whisk together 3 cups of flour and 2 teaspoons of baking powder.
- In a separate bowl, cream together 2 large eggs, 1/2 cup vegetable oil, and 1 cup of granulated sugar until light and fluffy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a separate bowl, toss 4 cups chopped rhubarb with 1/2 cup granulated sugar and 1 cup of flour.
- Gently pour the batter over the rhubarb mixture and fold until the rhubarb is evenly coated.
- Pour the batter into the prepared pan and spread evenly.
- In a small bowl, combine 1/2 cup packed brown sugar, 1/2 cup rolled oats, and 1 teaspoon ground cinnamon.
- Sprinkle the oat mixture evenly over the top of the batter.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
115g
Fat
11g
Carbs
15g
