Saftiger Rhabarber Kuchen upside down | Frühlings Rezept | backen mit Mrs Flury

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract is more common and less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

Preheat the oven to 350°F (175°C).

Grease a baking pan with butter or line it with parchment paper.

Wash and chop the rhubarb into small pieces.

In a bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and almond extract.

In a separate bowl, combine flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Fold in the chopped rhubarb gently.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens