Ingredients
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6 tablespoons butter, softened
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6 tablespoons sugar
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2 eggs
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1 cup flour
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3 tablespoons flour
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1 teaspoon baking powder
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1 pinch salt
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3 -4 tablespoons milk
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1/2 lemon, rind of
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1 3/4 lbs rhubarb
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1/2 cup orange juice
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6 -8 tablespoons sugar (divided)
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1 (1/3 ounce) package red glaze mix (I use Dr. Oetker brand, see note)
Instructions
- Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
- Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
- Wash rhubarb, peel and cut into rather even 1/4 in pieces.
- Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
- Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
- Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
- Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
- Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
- NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.