German

Rhubarberkuchen (Rhubarb cake) is for Dessert.

Rhubarberkuchen (Rhubarb cake) takes several minutes to prepare.

Rhubarberkuchen (Rhubarb cake) takes several minutes to cook.

Rhubarberkuchen (Rhubarb cake) makes 56 servings.

The ingredients for Rhubarberkuchen (Rhubarb cake) are:

Ingredients:
11 Tbsp. (=3/4 C. minus 1 Tbsp.) sugar
5/8 C. butter or margarine
3 eggs
1 grated rind of one lemon, untreated
1/2 tsp. vanilla extract
2 C. plus 2 Tbsp. flour
2 tsp. baking powder
approx. 1/2 C. milk
2.2 lbs. rhubarb, skinned and cut into 1" long pieces

Here is how you make Rhubarberkuchen (Rhubarb cake):

* Beat the softened butter (in a large bowl) until creamy. * Add the lemon peel, vanilla extract,and sugar. Stir for one minute. * Separate the eggs and add the egg yolks to the butter/sugar mixture. Stir for three minutes. * Sift the flour with the baking powder and add it in installments, alternately with the milk, to the butter/sugar/egg yolks mixture. Stir for two minutes. * In the medium bowl, beat the egg whites until stiff and then add them carefully to the batter. * Press batter flat on two cookie sheets. Add the rhubarb pieces on top. Optional - sprinkle with Cinnamon and sugar, or honey. * Bake for about 45 minutes in a 350? F oven.Number of Servings: 56Recipe submitted by SparkPeople user ATUREN.

The nutritional information for Rhubarberkuchen (Rhubarb cake) is:

• Servings Per Recipe: 56
• Amount Per Serving
• Calories: 42.7

• Total Fat: 2.4 g
• Cholesterol: 16.9 mg
• Sodium: 22.7 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.3 g
• Protein: 1.0 g

Rhubarberkuchen (Rhubarb cake) is German cuisine.