This is a tender and moist rhubarb cake with crushed Amaretti cookies added to the batter, very delicious and easy to make.
The recipe is adapted from Blechkuchen Von A-Z by Dr.Oetker.
Ingredients:
350 g plain flour
1 x 5 g sachet Dr.Oetker baking powder
200 g sugar
1 x 8 g sachet Dr.Oetker vanilla sugar
200 g softened butter (or margarine)
5 eggs
150 g creme fraiche or plain yogurt
125 g Amaretti cookies
750 g rhubarb stalks
Method:
Wash and trim the rhubarb stalks, cut them into 2 cm pieces.
Crush Amaretti cookies finely or coarsely with a rolling pin (just the way you prefer).
Mix the flour and baking powder in a separate bowl.
Beat butter, sugar and vanilla sugar with an electric mixer until light and fluffy, then beat in eggs, one at a time.
Add half of the flour mixture and half of the yogurt (or creme fraiche), beat for 1 minute until combined.
Repeat with the remaining half, beating for 1 minute until a smooth batter forms.
Mix in rhubarb and Amaretti.
Spoon the batter into a greased and lined 30 x 40 cm baking tin and level the surface.
Bake in a preheated oven (180 C, fan 160 C) for 40 minutes or until a toothpick comes out clean.
Leave to cool before transferring onto a plate. Dust with some sugar powder if you like.
Enjoy with a nice cup of tea or coffee!
Bon Appetit!
