RHUBARB BUTTERMILK CAKE
120 g butter
[room temperature]
300 g sugar
vanilla
3 eggs
pinch salt
1 lemon [zest + juice]
400 g flour
1 package baking powder
250 ml buttermilk
70 ml oil [flavourless]
350 g rhubarb
_ cut rhubarb into small slices
[as long as the rhubarb is without blemishes I like to leave the skin on]
_ dust with a little flour
_ preheat oven to 180°C
_ grease and flour a large bundt cake pan
_ combine butter, sugar, vanilla, lemon zest and salt
_ beat until smooth and fluffy
_ incorporate one egg at the time
_ mix in flour, baking powder, lemon juice, buttermilk and oil
_ fold rhubarb into the batter
_ spoon batter into baking pan
_ bake for about 60 minutes until golden in color
[and a skewer inserted comes out clean]
RHABARBER BUTTERMILCH GUGELHUPF
120 g Butter
[zimmertemperatur]
300 g Zucker
Vanille
3 Eier
Priese Salz
1 Zitrone [Schale + Saft]
400 g Mehl
1 Packung Backpulver
250 ml Buttermilch
70 ml Öl
[geschmacksneutral]
350 g Rhabarber
