I know this cake is supposed to be served cold or room temperature, but honestly I love it right out of the oven!
Kuchen means cake in German. This kuchen is very soft and moist and absolutely delicious.
The rhubarb is still tart, but the sugar crust helps cut some of that tartness.
My mother-in-law has rhubarb growing in her garden. My husband snagged some while we were visiting last week. I wanted to make something different than the normal strawberry rhubarb pie and yet still have something a little sweet. This cake fit the bill!
The cake is delicious in it’s simplicity.
RHUBARB KUCHEN
1 ¼ Cup Sifted Flour
7/8 Cup Sugar
1 ½ Teaspoon Baking Powder
1/8 Teaspoon Salt
1 Egg
1 Cup Heavy Cream
1 Teaspoon Vanilla
1 ½ Cup Thinly Sliced Rhubarb
2 Tablespoons Sugar
Sift dry ingredients into mixing bowl. Add egg, cream and vanilla. Beat for 2 minutes with an electric mixer. Pour into a lightly greased and floured 11 x 7 pan. Scatter rhubarb over batter. Bake in a 375 degree oven for 25 to 30 minutes. Remove from oven and sprinkle with 2 tablespoons sugar while cake is hot. Cut into squares once cooled.
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