Rhubarb cakes are a spring favorite in Germany. In this quick and easy recipe, sweet raisins balance the tartness of the rhubarb.
Rhubarb Sheet Cake (Rhabarberschnitten)
Ingredients
- confectioner's sugar for dusting
- 1/3 cup raisins 60g
- 2 lbs fresh rhubarb
- 1 tsp baking powder
- 1-1/3 cups flour 150g
- pinch salt
- 2 eggs
- 1 cup sugar 200g
- 7 Tbsp butter 100g
Instructions
- 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.
