Rhubarb cake is a typical dessert of traditional Italian cuisine. Perfect for spring, this cake has a fresh and slightly sour taste thanks to the rhubarb. The base is soft and fluffy, while the topping is crunchy and sugary. Make it for a delicious snack or to conclude a meal in a delightful way.
Cream the butter, incorporate 100 g of sugar and beat in the eggs (one at a time)
Add the grated lemon zest and juice, and finally the flour and salt
Pour the batter into a greased cake pan, level it off and sprinkle with breadcrumbs
Distribute the rhubarb pieces in a radiating pattern and then bake in the oven at 180 degrees for 45 minutes
Sprinkle with the remaining sugar and serve the cake warm
Cake Pan
Whisk
Grater
Italy
| 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 |
