When you have a blog, you are always looking for new recipes to share new articles. It’s a bit of a drift. Even if you have the ultimate recipe for this or that, you’re always looking for something better. This week I bought rhubarb
. I have a great recipe for rhubarb cake but I wanted to try something else. So I took my inspiration from a recipe published in Delicious magazine called rhubarb and vanilla sponge pudding.
This cake looks a little bit like a cobbler. We bake the fruit and put the dough on it. I admit that I was a bit apprehensive about the result (especially when I spread the dough on the pre-baked fruit) and in fact it’s too good. The cake absorbs the rhubarb juice, it’s tip top.
The recipe for 1 cake:
Split the vanilla bean in half. Using the tip of a knife, collect the seeds and put them in a salad bowl. Add 200 g caster sugar, mix, then add the flour and stir again.
Peel and wash the rhubarb and cut the stalks into 5 cm sections. Dry them and place them in the sugar-farina-vanilla mixture.
Take the rhubarb out of the oven while you prepare the dough for the cake.
Different steps in the preparation of the cake
Whip the butter and 115 g of sugar for 5 minutes until the mixture is light and airy. Add one egg, while continuing to beat, then the second one, also adding 1 tablespoon of flour with incorporated baking powder from the 150 g. Pour in the liquid vanilla, then the rest of the flour and a pinch of salt. Continue beating and finish by pouring the 3 tablespoons of milk. Mix.
With this paste, cover the pre-cooked rhubarb. Go ahead spoon by spoon and spread as you can.
Cake at the exit of the oven