Instant and simple rhubarb cake in oil

Cake with fruit in oil is instant and easy to prepare. It is also very tasty and versatile. We can bake them with rhubarb as well as with other fruits, together or separately. Rhubarb cake is a delicious idea for a spring coffee dessert.

Migdałowe ciasto z rabarbarem

We can bake a cake with sugar or honey. Both are tasty, but for me the honey version won. In addition to wheat flour, add to the dough, almond flour. I think that in the absence of it, we can replace almond flour with wheat flour. We can buy almond flour, almond flakes, cardamom and ginger online, e.g. at Cuisines of the World

INGREDIENTS

DRY

  • 150 g almond flour
  • 150 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • pinch of salt

WET

  • 3 large eggs
  • 100 ml of oil
  • 100 g of sugar or honey
  • 1 tablespoon of almond or orange liqueur - optional
  • 25 g of almond flakes for dusting
  • 250 g of rhubarb stalks
  • 1 tablespoon of sugar for sprinkling

PERFORMANCE

  1. Preheat the oven to 170 ° C.
  2. Wash, dry and cut the rhubarb. We can cut the stalks into slices, pieces or lengthwise into strips that like to "bend". A cake tin with a diameter of about 23 cm or a mold of 20 x 26 cm, like me, Grease it with butter, sprinkle with flour, shortbread or breadcrumbs. We can use baking paper instead of butter. Put aside.
  3. In a large bowl, combine the dry ingredients: flour, almond flour, baking powder and baking soda, cardamom, ginger and salt. We put aside.
  4. In a separate bowl or the bowl of the robot, beat the eggs with honey or sugar. Then slowly pour the oil and rub it into a fluffy mass. At the end of mashing, optionally add liqueur.
  5. Pour the wet ingredients into the dry ingredients and, using a silicone spatula, gently, not necessarily perfectly, combine the ingredients. We pour the dough into the prepared mold. We spread the rhubarb on the dough, sprinkle with almond flakes and sugar.
  6. Bake for about 45 minutes or until a stick is dry. If the dough browns too much in advance and the stick is still wet, cover the dough with aluminum foil for the last few minutes.
  7. Take the baked cake out of the oven and let it cool down.

also check

Golden challah, yeast braid without butter and milk

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Rhubarb and apples under an almond oat crumble

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A quick chocolate cake with a hint of orange

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Alfajores - shortbread and sweet cookies with dulce de leche

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