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easy &quick

Rhubarb and Nut Cake

QimiQ Benefits

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

Minutes

15

Difficulty

easy

Rhubarb and Nut Cake
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Ingredients

For 12 portions, 10" Ø springform cake tin

  • For the base

  • 75g

    QimiQ Classic, room temperature

  • 125g

    Butter, softened

  • 125g

    Sugar

  • 1

    Egg(s)

  • 250g

    AP Flour, plain

  • 8g

    Baking powder

  • Salt

  • For the nut layer

  • 75g

    QimiQ Classic

  • 90g

    Butter

  • 70g

    Sugar

  • 8ml

    Rum

  • 250g

    Hazelnuts, grated

  • For the topping

  • 500g

    Rhubarb, fresh, peeled

  • g

    Butter, for the baking tin

Preparation

  1. Preheat the oven to 340° F (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.
Some doughy looking food

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