Moist rhubarb orange cake


Rhubarb Orange Cake



200 g butter
5 dl sugar
4 eggs
1 vanilla bean
zest of 1 orange (fine grated)
10 dl flour
1 tsp baking soda
1 tap baking powder
2.5 dl sour cream
4-5 stems of rhubarb

Preheat the oven to 190C. Whisk the butter and sugar together in a bowl. Add one egg at a time and whisk to combine. Scrape the seeds from vanilla bean and add to the butter mixture with the grated orange zest.
In a separate bowl, combine flour, baking soda and baking powder. Add the flour mixture and sour cream to the butter mixture by turns, mixing continuously.
Clean/peel the stems of rhubarb and dice into small cubes. Add to the batter and mix to combine.
Grease and flour a cake tin (ø24cm). Pour the batter into the tin and bake the cake in the oven for about 45 minutes. Don’t leave the cake raw, but just a bit under so it stays moist and a bit sticky in the middle. (Remember to test the cake with a thin wooden stick, different ovens can have very different cooking times.) Enjoy!

If you want you can decorate the cake with small pieces of rhubarb before baking the cake and finish the baked cake with powdered sugar icing!


Author: Viola Minerva

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