Rhubarb Cake Monette

• July
• 15

11:38 pm Full suspension bikes

Another recipe for rhubarb. If you like ultra-sweet cake, you will be well served with it. It 's buttermilk in the recipe that creates the texture. If it 'had to be rebuilt, I ' would add an additional cup of rhubarb. I 've used a springform pan 25 cm, the only one I ' m at home. I 'm so reduces the cooking time 35 minutes was enough. Of course, my cake is a little thinner than if I 've used a mold of 20 cm, which can take a larger share .

I still have a lot of rhubarb at home, I'll do this recipe again before the end of the summer. L 'is perfect to serve with a drizzle of cream or a rustic scoop of ice cream. It 's cool and ideal for hot weather ' s been. Don 't hesitate to do it and s ' there are still portions, freeze the cake.

To 's other pictures (more beautiful than mine!), I invite you to just go
here
.

Ingredients

125 ml (1 / 2 cup) unsalted butter, soft
1 egg
375 ml (1 1 / 2 cup) brown sugar
5 ml (1 tsp) of vanilla essence
500 ml (2 cups) flour
5 ml (1 tsp) baking soda
A pinch of salt
250 ml (1 cup) buttermilk (buttermilk)
500 ml (2 cups) diced fresh rhubarb unpeeled 1 cm (half inch) ourhubarbe frozen, thawed and drained

Garnish
60 ml (1 / 4 cup) sugar
5 ml (1 tsp) ground cinnamon

Preparation
Preheat oven to 180 º C (350 º F).

Butter a springform pan 20 cm (8 inches).

In a bowl, whisk the butter, egg, brown sugar and 'vanilla with electric mixer until ' that the mixture is smooth.

In another bowl, combine flour, baking soda and salt. Add the above mixture alternately with buttermilk. Add rhubarb and mix with a wooden spoon. Pour into pan.

In a small bowl, combine sugar and cinnamon. Sprinkle top of cake. 5. Bake in center of oven about 1 hour or up 'to what ' a toothpick comes out clean.

Note
If buttermilk, also known as buttermilk, use 250 ml (1 cup) milk with added 5 ml (1 tsp) white vinegar. The whitish liquid sour taste is in fact partly skimmed milk with added bacterial culture. We usually use the buttermilk to give a soft texture to cakes and muffins.