Rhubarb sheet cakes are a spring favorite in Germany. This fast and easy recipe is also great if you are not very familiar with rhubarb as an ingredient yet. Sweet raisins balance the tart taste of the stalks.
Servings 16 pieces
- Confectioner's sugar for dusting
- 1/3 cup raisins 60g
- 2 lbs fresh rhubarb
- 1 teaspoon baking powder
- 1-1/3 cups flour 150g
- pinch Salt
- 2 eggs
- 1 cup sugar 200g
- 7 tablespoons butter 100g
Beat the butter, half of the sugar (1/2 cup = 100g) and eggs until fluffy. Mix the flour with the baking powder and salt and gradually add the dry ingredients to the mixture. Line a baking sheet with parchment paper and spread the mixture evenly.
Wash, peel and coarsely chop the rhubarb. In a medium saucepan combine the rhubarb pieces with the remaining sugar and heat to a boiling point. Add the raisins, let the mixture cool down and spread it out over the dough.
Bake for 40-50 minutes at 350 degrees F.