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Rhubarb and Nut Cake

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QimiQ Benefits

Quick and easy preparation
Baked goods remain moist for longer
Full taste with less fat content

15

easy

Ingredients for 12 portions, 26 cm Ø springform cake tin

For the base
75 g QimiQ Classic, unchilled
125 g Butter, softened
125 g Sugar
1 Egg(s)
250 g Flour, plain
8 g Baking powder
Salt
For the nut layer
75 g QimiQ Classic
90 g Butter
70 g Sugar
8 ml Rum
250 g Hazelnuts, grated
For the topping
500 g Rhubarb, fresh, peeled
Butter, for the baking tin

Method

1.

Preheat the oven to 175° C (conventional oven).

2.

For the base, whisk the butter and sugar until fluffy. Add the QimiQ Classic spoon by spoon. Add the remaining ingredients and mix well.

3.

For the nut layer, melt the butter, QimiQ Classic, sugar and rum in a saucepan. Add the hazelnuts and stir until smooth.

4.

Press the base into the greased baking tin, top with a layer of rhubarb and cover with the nut mixuture.

5.

Bake in the hot oven for approx. 60 minutes.