Coffee-cake Tosca with rhubarbs
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One more recipe from the book Simple recipes III. There are three books published in this serie. And almost all recipes that I”ve tried were really simple and were admited by my family. This cake is really late, because rhubarbs season ended long time ago. But my coworkers liked it – cake disappeared in half an hour 🙂 So next year I will really repeat it, and only next time I will bake top a little bit more – to get really brown top.
Coffee-cake Tosca with rhubarbs
Time needed:
Yields: 12 servings
Calories: 202 kcal / serving
Ingredients:
- 600-700 ml rhubarb chunks
- 2 tbsps. sugar
- 1 tsp. cinnamon
- Coffeecake:
- 2 eggs
- 150 ml sugar
- 50 g butter, melted
- 50 ml milk
- 200 ml wheat flour
- 1 tsp. baking powder
- Topping:
- 75 g butter, melted
- 100 ml sugar
- 2 tbsps. wheat flour
- 1 tbsp. milk
Directions:
- Clean and cut rhubarbs. Mix them with sugar and cinnamon.
- For the batter beat eggs with sugar.
- Mix in cooled butter, milk and flour mixed with baking powders.
- Pour batter to the 24 cm diameter form, lined with baking paper.
- Bake in a preheated to 200°C oven 10 minutes.
- Put rhubarbs and the cake and bake 10 minutes more.
- Mix topping ingredients. Heat till it boils and pour over coffeecake.
- Bake 10-15 minutes more – till topping will be nicely golden brown.
- Enjoy!
Source: Lengvi receptai III (Laisvos valandos)
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