Fast rhubarb cake from the sheet metal – fruity, fluffy & perfect for spring days!
This Fixed rhubarb cake Bring spring directly onto the baking sheet: fluffy dough,, sour rhubarb and a easy preparationthat you are guaranteed to love!
Cream and crème fraîche make the dough wonderfully juicy – Goodbye butter clumps!
Do not stir long butter soft,, No eggs separate,, no stress. In this uncomplicated Blitz-RHabarber cake From the sheet metal Beated cream instead of butter used. That makes it Remove the dough super juicy And everything is in 10 minutes Tirpered together.
👉 Fee even more fast rhubarb recipes?
👉 If you like it crunchy: Here is my rhubarb cake with crumble!
👉 Are you looking for the ultimate stirring cake recipe? You will find what you are looking for in my cake recipes!
✅ Why you will love this rhubarb cake from the sheet:
✅ Together in 10 minutes – simple, fast & succeeded
✅ No butter soft stirring necessary – cream & crème fraîche ensure juicy
✅ A recipe without frills – Perfect for spontaneous baking days
✅ Tin cake = lots of cakes for many favorite people
✅ Can be freezing or preparing
No rhubarb season? No problem! This dough is a real all-round talent and also tastes super tasty with many other types of fruit. Apple, pear, apricot, cherries or currants – You can easily adapt the recipe after season and stock.
Fast rhubarb cake from the sheet metal
Print out recipe
For the dough
- 5 Egg Size M
- 225 G Sugar If you like it sweeter, use 250 g – it will be less sweet with 180 – 200 g of sugar
- 1 prize Salt
- 350 G Spelled flour type 640 Or wheat flour type 405
- 1 parcel baking powder
- Abriting of a organic lemon
- 300 G cream
- 150 G Spline or creme fraiche
- 1000 G Cleaned rhubarb, cut into small pieces approx. 1.2 kg unpeeled
- 1 parcel Bourbon vanilla sugar
- Juice of a lemon for drizzle
To serve
- Icing sugar
- Beated cream
Mix the dough:
Beat the eggs with sugar and a pinch of salt until light. Mix the flour and baking powder, add sifted and also the lemon abrasion and fold in. Beat the cream in half -tires and lift the fraiche with the cream under the dough.
Tip: Cut 400 g of cream stiff and take 100 g later to serve.
Prepare rhubarb:
Peel the fresh rhubarb, cut into approx. 1–2 cm pieces, sprinkle with vanilla sugar and mix with lemon juice.
Layer dough & rhubarb:
Preheat the oven to 180 degrees. Line a baking sheet with baking paper or grease. Spread the dough evenly on top. Loose rhubarb pieces loosely over it and press it lightly. And yes, they all fit on it, be very generous – the more rhubarb, the juicy!
- Tip: If you love sprinkles, you can still mine here Butterstroid Put over it and with baking.
Bake in the preheated oven at 180 ° C for approx. 30-35 minutes (chopstick sample in the middle).
Serve:
Let the cakes cool slightly, cut into pieces, dust with powdered sugar and serve viiiiil cream – and enjoy a large piece of spring happiness 💖
- Alternative fruits: Also works great with currants, plums or sour apples!
- Cream instead of butter: Do not melt long butter or stir smoothly. In this cake, the cream takes over the main role!
- Smand love: The mix of cream & creme fraiche makes the dough particularly fluffy and round in taste.
- Perfect for guests: The cake is well prepared – and tastes wonderfully juicy the next day.
- Pleasant string? You can too Butterstroid Put over your rhubarb cake and bake until golden brown.
You tried this dish or another recipe from my blog and love it as much as I do? Then I am happy to follow Instagram @trickytine and now show your tricky version on Instagram with the #trickytine. I look forward to your delicacies! ♥
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❓ FAQ: Everything about fast rhubarb cake from the sheet:
1. How long is the fast rhubarb cake from the tin?
→ 2–3 days of airtight packaged in the fridge. It tastes even juicy on the second day!
2. Can I freeze the cake?
→ Yes, it is best to be cut into pieces and packed airtight. Lasts up to 3 months.
3. Do I have to peel the rhubarb?
→ only with older poles. You can use young, delicate copies unpeeled.
4. Does the cake become too damp through the rhubarb?
→ No, actually not. For safety, you can drain the rhubarb a little before distributing it on the cake dough.
5. Can I take sprinkles as a topping?
→ absolutely! Butterstroid Fit perfectly if you love the crunch.
🍰 Why beaten cream in the batter is a real gamuchanger
Cooked cream in the cake dough? Maybe sounds unusual – but it’s awesome! It not only replaces butter or oil, but also brings Extra airiness and juiciness In the dough.
The best: You don’t have to melt or temper – Just open the cream and fold in. So you can make quick cakes like this without any effort and without danger that the dough will channel.
This batter is my basis for many fruit cakes – uncomplicated, juicy and incredibly changeable!
Small tricky tip: Process the cream directly from the fridge – the dough remains nice and fluffy. Hit two cups directly with 200 g – and keep 100 g to serve.
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