Rhubarb season is in full swing, so how about a cake topped with a delicious rhubarb juice frosting?
Prep Time: 30 minutes
Baking Time: 1 hour at 350°F (180°C)
Difficulty: easy
For: a mold of 10 inches (25 cm) long
Ingredients
For the poached rhubarb
- 1/3 cup + 2 tablespoons of water (1 dl)
- 2 tablespoons of sugar
- 2 sticks of rhubarb, cut into small pieces
For the cake
- 2/3 cup of butter, softened (150 g)
- 1/3 cup + 2 tablespoons of sugar (100 g)
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- 3 eggs
- 7 oz of sour cream or plain yogurt (200 g)
- 2 cups + 1 tablespoon of all-purpose flour (300 g)
- 2 teaspoons of baking powder
For the glaze
- 2/3 cup of icing sugar (100 g)
- 2 tablespoons of rhubarb cooking juice
Instructions
- Preheat the oven to 350°F (180° C).
- Bring water and sugar to a boil in a large saucepan. Add the rhubarb, cover and simmer over low heat for about 10 minutes, let cool.
- In the food processor bowl, combine butter, sugar, vanilla extract and salt. Stir in the eggs one by one until the mixture turns white. Stir in the sour cream half (or plain yogurt).
- In a bowl, mix the flour and baking powder and stir into the mixture.
- Remove the rhubarb from the juice, drain it, recover the juice and set it aside. Remove from oven, let cool, unmould on a rack and let cool.
- Pour half of the batter into the pan, spread the rhubarb, then cover with the other half of the batter.
- Bake for about 1 hour at 350°F (180°C).
- Remove from oven, let cool, unmold on a rack and let cool.
- Prepare the icing: mix the icing sugar with 2 tablespoons of the reserved rhubarb juice.
- Pour the topping over the cake and allow to dry.