Honey Cake with Rhubarb
Description
Homemade pastry for tea. This cake becomes even more interesting if you add spices to the batter to taste – cinnamon, ginger, cardamom, nutmeg. This will make the flavor of the pastry more expressive and multifaceted. Try it. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Take the butter out of the refrigerator in advance; it should be soft. Clean the rhubarb stalks of their outer layer and cut them into small pieces. If necessary, replace the corn starch with potato starch.
- 2
Step 2
Place softened butter and honey in a deep bowl, and beat the ingredients until smooth.
- 3
Step 3
Add the eggs to the resulting mixture one at a time and mix well with a spoon or whisk. After adding the last egg, a slight separation may appear; this is normal, and the uniformity will return once the flour is incorporated.
- 4
Step 4
Sift the flour with the leavening agent, then add it to the dough in portions, stirring continuously.
- 5
Step 5
The batter for the cake should be thick enough so that the juiciness of the rhubarb does not prevent the product from baking evenly.
- 6
Step 6
Mix the sliced rhubarb with powdered sugar and starch.
- 7
Step 7
Combine the honey dough and the prepared rhubarb pieces, mix, and pour the mixture into a prepared (preferably silicone) baking pan.
- 8
Step 8
Bake the honey rhubarb cake at 170 °C for 50–60 minutes, checking its doneness with a wooden skewer.
- 9
Step 9
Leave the finished cake in the turned‑off oven for another 7–10 minutes, then let it cool completely.