Directions
Goodies time is here 😊
Today’s recipe is a pink dessert, a moist cake topped with delicious rhubarb ✨
200 g all purpose flour
150 g sugar
100 g butter
2 medium eggs
1 tsp baking powder
1/2 tsp baking soda
120 ml buttermilk
500g rhubarb, trimmed
80 g sugar
1 vanilla pod, seeds only
½ lemon, juice
Glaze
3 tsp strawberry jam
2 tbsp water
Preheat the oven to 180 C and prepare a baking pan with parchment paper.
Whisk together flour, baking soda, baking powder in a bowl.
Beat butter and sugar until light and fluffy, about 2 – 3 minutes. Add eggs, one at a time, beating well after each addition. Add the flour to the mixture alternately with buttermilk. Putt the batter in the baking pan.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely.
Meanwhile, prepare the rhubarb.
Cut the rhubarb into pieces with the same size.
In a large pan add the sugar, vanilla seeds, lemon juice and enough water just to cover the rhubarb. When the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, for at least 1 hr.
Glaze: in a small bowl mix the strawberry jam with water.
Arrange the rhubarb stripes on the cake. Brush the tart with the glaze.
Enjoy!
