Rhubarb cake with frosting from the tray

Name: Rhubarb cake with frosting from the tray
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 18
Ingredients: 1.25 kg Rhubarb; 250 g Butter or margarine; 250 g + 4 tablespoons sugar; 1 pinch Salt; 6 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 7-8 TABLESPOONS Milk; 125 g Schmand; 7-10 Tbsp pink meringue and rhubarb; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 18

1.25 kg Rhubarb
250 g Butter or margarine
250 g + 4 tablespoons sugar
1 pinch Salt
6 Eggs (size M)
300 g Flour
1/2 package Baking Powder
7-8 TABLESPOONS Milk
125 g Schmand
7-10 Tbsp pink meringue and rhubarb
7-10 Tbsp Grease

Directions

1
Clean and wash the rhubarb and cut it diagonally into pieces about 1 cm long. Cream soft fat, 250 g sugar and salt with the whisk of the hand mixer. Stir in 4 eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Grease the fat pan of the oven (approx. 32 x 38 cm) and spread the dough evenly on it. Spread rhubarb on top.
2
Bake in the preheated oven (electric cooker 175°C/ convection oven: 150°C/ gas: level 2) for approx. 50 minutes. In the meantime, mix 2 eggs, sour cream and 4 tablespoons of sugar with the whisk of the hand mixer. After 25 minutes pour the icing over the cake. Take the cake out of the oven and let it cool down. Cut into 18 rhombs and decorate with meringue and rhubarb strips