This month we got a lot of rain! Too much! Nevertheless my rhubarb seems to like it and it is growing like a weed.
The best way to keep it under control and make my family happy is to bake something with it!
In the past years I made different cakes with rhubarb, but as usually I wish to try something different and see how it comes out!
This recipe is super simple, not so many ingredients are needed, it is quick done and it looks fabulous!
Serve this fresh cake best with roasted pistachios or almonds.
Rhubarb Tarte-Tatin
Ingredients
Base:
- 15 g butter, melted
- 100 g sugar
- 500 g Rhubarb, cleaned cut into 3-5 cm pieces (or as you like)
Batter:
- 50 g butter, softened
- 150 g Greek yogurt
- 100 g sugar
- 1 teaspoon vanilla sugar
- 2 Eier
- 225 g flour
- 1 teaspoon baking powder
Topping:
- 2 tablespoons chopped roasted pistachios (alternative: almonds)
Procedure
- Preheat the oven to 200°C/400°F.
- Cover the bottom of a Springform with baking paper.
- For the base: Brush with the melted butter and sprinkle with the sugar. Arrange Rhubarb on it.
- In a bowl, whisk together the butter, the yogurt, the sugar and the vanilla sugar. Add the eggs and whisk until well combined.
- In another bowl, sift together flour and baking powder.
- Add the dry mix to the wet mix and incorporate well with a spatula.
- Spoon the batter over the arranged rhubarb and smooth well with a spatula.
- Bake at 200°C/400°F for about 30-35 minute or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and let sit for about 5 minutes. Run a knife around the edges and carefully remove the border of the Springform and let cool down completely on a grid.
- Invert on a serving plate, remove the bottom of the Springform and carefully the baking paper.
- Serving suggestion: garnish with chopped roasted pistachios.