Rhubarb Cake Recipe Latvian Style - Extremely Tasty

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Preheat the oven.

Crack a couple of eggs into a bowl.

Melt butter in a pan until liquid.

Measure out sugar and add to the bowl with eggs.

Whisk the eggs and sugar together.

Let the melted butter cool slightly before adding to the mixture.

Whisk in the melted butter.

Measure out sour cream and add to the mixture, whisking it in.

Measure flour, baking powder, and citric acid, then whisk into the mixture.

Scrape the batter into a baking pan and level it out.

Chop rhubarb and evenly distribute it on top of the batter.

Make the cream topping by mixing sour cream, sugar, cinnamon, and an egg.

Pour the cream topping over the batter and rhubarb.

Bake in the oven for 30-40 minutes until browned on top.

Cool the cake on a cooling tray before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens