Sunken rhubarb cake with raspberries

Also possible with strawberries

Spring is in full swing and rhubarb is finally in abundance. So it's time for a delicious recipe with rhubarb. We have already enjoyed the first rhubarb cake and I would like to share the recipe for this simple and delicious cake with rhubarb with you today: A sunken rhubarb cake with raspberries ... ♥

Versunkener Rhabarberkuchen mit Himbeeren

Sunken rhubarb cake

Alternatively, you can bake this cake with either just rhubarb or a mixture of rhubarb and strawberries. This time I opted for the mixture of rhubarb and raspberries, because both go together in terms of taste and we didn't have German strawberries when I baked this cake. Often the very simple recipes are simply the best. The cake batter consists of a quick batter and is super quick to prepare. The rhubarb cake is super juicy and would theoretically keep fresh for a long time. In practice, however, he does not manage to do that with us. Because the cake was finished faster than I could see. The next time I'll probably double this recipe and bake it on a baking sheet.

Rhubarb simply belongs to spring ...

... but is definitely not for everyone. The taste is peculiar, especially if the rhubarb is very sour. But when properly prepared, these vegetables are a delicacy. Yes, from a botanical point of view, rhubarb is a vegetable. Even if this is usually found on the fruit shelf in trade. The use of rhubarb is more like that of fruit. The red or green stalks are usually sweet, for example as compote, jam, syrup and, above all, as tempting cakes.

More recipes with rhubarb from my category Recipe for spring can be found here:

My sunken rhubarb cake with raspberries will surely taste good also to all "non-rhubarb fans". Because the combination with raspberries (or strawberries) and the juicy, soft batter is simply delicious! So be sure to try it out, have fun baking ... ♥

Kuchen mit Rhabarber und Himbeeren
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Sunken rhubarb cake with raspberries

The double recipe fits on a baking sheet.

  • Prep Time:
    20 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 20 minutes
  • Yield:
    1 round cake pan with 26-28 cm
  • Category:
    Dessert, cake, snack
  • Cuisine:
    German - German
 piece

Ingredients

rhubarb

  • 400 g rhubarb
  • 100125 g raspberries (fresh or frozen)
  • about 2 tablespoons of sugar

Batter

  • 200 g flour
  • 7 g baking powder
  • 125 g sugar
  • 200 g Natural yogurt (I: yogurt with 3.5% F)
  • 100 g butter
  • 2 Eggs (size M)
  • 1/2 Teaspoon vanilla extract homemade (or 1 prize ground vanilla)
  • 1 Lemon, the zest of it
  • 25 g Lemon juice
  • 1 pinch of salt

Additionally

  • Icing sugar to sprinkle
  • in addition, some fat and flour or semolina for the baking pan
  • Peel the rhubarb (cut into small pieces and mix with sugar. (Frozen raspberries do not have to be thawed separately.) Let this mixture steep a little.)

Instructions

rhubarb

  1. Peel the rhubarb, cut into small pieces and mix with sugar. (Frozen raspberries do not need to be thawed separately.) Let this mixture steep for 20-30 minutes.
  2. Meanwhile, grease the springform pan and sprinkle with a little flour or semolina or line it with baking paper and prepare the batter.

Batter

  1. Preheat the oven to 180 ° C top / bottom heat (160 ° C convection / hot air).
  2. Beat the butter, sugar, vanilla extract and salt until light and creamy.
  3. Then stir in the eggs very thoroughly.
  4. Briefly stir in yogurt, lemon juice and lemon zest.
  5. Then mix the flour with the baking powder and sift it. Mix in briefly but thoroughly.
  6. Spread the dough in the prepared baking pan.
  7. Drain the rhubarb well.
  8. Then distribute the rhubarb and raspberries (frozen if necessary) evenly on the dough.
  9. Bake the cake for approx. 40-60 minutes at 180 ° C top / bottom heat or 160 ° C hot air / convection. (The time can vary greatly depending on the baking pan and oven.)
  10. Do the chopstick test in good time.
  11. Sprinkle the rhubarb cake with powdered sugar before serving.

Keywords: bake, sheet cake, simple, spring, raspberries, cake, rhubarb, sponge cake, sponge cake, quick, lemon

♥ 

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Sunken rhubarb cake with raspberries | Thermomix recipe

The double recipe fits on a baking sheet.

  • Prep Time:
    20 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 20 minutes
  • Yield:
    1 round cake pan with 26-28 cm
  • Category:
    Dessert, cake, snack
  • Cuisine:
    German - German
 piece

Ingredients

rhubarb

  • 400 g rhubarb
  • 100125 g raspberries (fresh or frozen)
  • about 2 tablespoons of sugar

Batter

  • 200 g flour
  • 7 g baking powder
  • 125 g sugar
  • 200 g Natural yogurt (I: yogurt with 3.5% F)
  • 100 g butter
  • 2 Eggs (size M)
  • 1/2 Teaspoon vanilla extract homemade (or 1 prize ground vanilla)
  • 1 Lemon, the zest of it
  • 25 g Lemon juice
  • 1 pinch of salt

Additionally

  • Icing sugar to sprinkle
  • in addition, some fat and flour or semolina for the baking pan
  • Peel the rhubarb (cut into small pieces and mix with sugar. (Frozen raspberries do not have to be thawed separately.) Let this mixture steep a little.)

Instructions

rhubarb

  1. Peel the rhubarb, cut into small pieces and mix with sugar. (Frozen raspberries do not need to be thawed separately.) Let this mixture steep for 20-30 minutes.
  2. Meanwhile, grease the springform pan and sprinkle with a little flour or semolina or line it with baking paper and prepare the batter.

Batter

  1. Preheat the oven to 180 ° C top / bottom heat (160 ° C convection / hot air).
  2. Put the eggs, butter, sugar, vanilla extract and salt in the mixing bowl for 2 min. | Level 4. Whip until light and creamy.
  3. Yogurt, lemon juice and lemon zest 20 sec. | Mix in level 4..
  4. Then mix the flour with the baking powder and cook for 20 seconds | Level 4. Stir in.
  5. Spread the dough in the prepared baking pan.
  6. Drain the rhubarb well.
  7. Then distribute the rhubarb and raspberries (frozen if necessary) evenly on the dough.
  8. Bake the cake for approx. 40-60 minutes at 180 ° C top / bottom heat or 160 ° C hot air / convection. (The time can vary greatly depending on the baking pan and oven.)
  9. Do the chopstick test in good time.
  10. Sprinkle the rhubarb cake with powdered sugar before serving.

Keywords: bake, sheet cake, simple, spring, raspberries, cake, rhubarb, sponge cake, sponge cake, quick, Thermomix, Tm31, TM5, TM6, lemon

Versunkener Rhabarberkuchen mit Himbeeren

 

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8 thoughts on “Versunkener Rhabarberkuchen mit Himbeeren”

  1. I tried the sunken rhubarb cake with raspberries right away (tray). Simple recipe, tastes very tasty. Do with other types of fruit

    1. cookieundco

      I am very happy about that!

      Unfortunately, your comment was in the Spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

    2. cookieundco

      There is 10 g of salt in the ingredients, so I'll see if it got lost during the preparation of the dough.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

    3. cookieundco

      That makes me happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  2. Hello dear Sonja, I am once again enthusiastic about your recipe for the sunken rhubarb cake 😋😋 and would love to bake it again. My question, if I cut all the ingredients in half, will it fit in a 20 mold? There are only two of us and I prefer to bake fresh. Thank you very much in advance for your help!
    Warm greetings
    Christine

  3. Dear Sonja! Thank you for your quick response. I made it with half the amount for the 20 form and just pulled the cake out of the oven ... let it cool down now and then we let it taste 😋😋 it smells delicious ... thanks again for the recipe ❤ Unfortunately I can't attach a photo 😥 maybe it will work via Messenger 👍

    Best regards
    Christine

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