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Torta di Rabarbaro e Lamponi (Rhubarb and Raspberry Cake)

Italian1 Hour
Punchline

Indulge in a slice of summer with this delightful Rhubarb and Raspberry Cake that's not only refreshing but also a feast for your senses!

ingredients
rhubarb400grams
raspberries200grams
all-purpose flour250grams
sugar150grams
unsalted butter150grams
eggs3pieces
baking powder10grams
vanilla extract5milliliters
salt1teaspoon
instructions
    1

    Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) while you prepare the batter.

    2

    In a large bowl, soften 150 grams of unsalted butter with 150 grams of sugar, mixing until it becomes light and fluffy.

    3

    Add 3 eggs, one at a time, ensuring each is well incorporated before adding the next. Then, blend in 5 milliliters of vanilla extract.

    4

    In another bowl, combine 250 grams of all-purpose flour, 10 grams of baking powder, and 1 teaspoon of salt.

    5

    Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined.

    6

    Prepare your rhubarb by trimming it and cutting it into small pieces. Gently fold in 400 grams of rhubarb and 200 grams of raspberries into the cake batter.

    7

    Grease and line a baking pan with parchment paper. Pour the batter into the pan, smoothing the top with a spatula.

    8

    Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.

    9

    Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    10

    Serve at room temperature, possibly with a dusting of powdered sugar or a dollop of whipped cream.

Servings

8

How to be creative
  • Replace raspberries with strawberries for a different berry flavor.
  • Add a layer of almond cream underneath the batter for a nutty crunch.
  • Incorporate citrus zest, such as lemon or orange, for a refreshing twist.
Important Tips
  • For a sweeter cake, adjust the sugar based on the tartness of your rhubarb.
  • Ensure your butter is at room temperature for easy creaming.
  • Serve with a scoop of vanilla ice cream for an indulgent dessert.
nutritions
  • fat: 10 grams
  • fiber: 2 grams
  • sugar: 18 grams
  • protein: 5 grams
  • calories: 300
  • carbohydrates: 44 grams
Health impact

This cake provides a balanced mix of carbohydrates and protein, with the fruit adding fiber and essential vitamins.