Mini chef
Utensils
Apron
baking paper
Bowl
Cake tin
Mixer
Oven mitts
Paring knife
Rubber spatula
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line a loaf tin (approx. 25 cm) with baking paper.Empty the yoghurt into a small bowl, set aside. Rinse out and dry the pot thoroughly, use as a measuring cup.
Batter
Place the butter in a bowl, mix in the sugar, vanilla sugar and salt. Add the eggs one at a time. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour.Combine the flour and baking powder, add to the mixture with the reserved yoghurt, mix in.
Cake
Peel the rhubarb, cut into approx. 1 cm pieces, set aside about 100 g. Carefully mix the remaining rhubarb into the cake batter and transfer to the prepared tin.
Top with the reserved rhubarb.
To bake
Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip the cake out onto a cooling rack and leave to cool completely.
To decorate
Dust the cake with a little icing sugar.
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