Rhubarb cake is a typical dessert of traditional Italian cuisine. Perfect for spring, this cake has a fresh and slightly tangy flavor thanks to the rhubarb. The base is soft and fluffy, while the topping is crunchy and sugary. Prepare it for a tasty snack or to end a meal deliciously.
Work the butter into a cream, incorporate 100 g of sugar, and also beat in the eggs (one at a time)
Add the grated zest and lemon juice, and finally the flour and salt
Pour the batter into a buttered cake pan, level it, and sprinkle with breadcrumbs
Arrange the rhubarb pieces in a radial pattern, then bake in the oven at 180 degrees for 45 minutes
Dust with the remaining sugar and serve the cake while still warm
Cake pan
Whisk
Grater
Italia
| Energy (kcal) | 172.07 |
| Carbohydrates (g) | 22.01 |
| of which Sugars (g) | 15.37 |
| Fat (g) | 8.82 |
| of which Saturates (g) | 4.94 |
| Protein (g) | 2.36 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.12 |
