Rhubarb Cake With Rosewater Syrup Recipe

Name: Rhubarb Cake With Rosewater Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, at room temperature; 1/4 cup light brown sugar; 8.75 oz rhubarb, trimmed and chopped; 3 None large eggs, at room temperature; 1 cup self-rising flour; 1/2 cup all-purpose flour; 1 cup ground almonds; 1/3 cup milk; 1/2 cup sugar; 2 tsp rosewater; None None Pink food coloring

Servings: persons

1 cup butter, at room temperature
1/4 cup light brown sugar
8.75 oz rhubarb, trimmed and chopped
3 None large eggs, at room temperature
1 cup self-rising flour
1/2 cup all-purpose flour
1 cup ground almonds
1/3 cup milk
1/2 cup sugar
2 tsp rosewater
None None Pink food coloring

1
Preheat the oven to 350u00b0F. Grease an 8 inch square cake pan and line with parchment paper, extending the paper above the edges of the pan.
2
Combine 3 tbsp of the butter and half of the brown sugar in a small pan over low heat. Cook and stir for 2-3 mins or until smooth. Pour over base of the prepared pan. Arrange the rhubarb over the caramel, pressing down lightly.
3
Using an electric mixer, beat the remaining butter and brown sugar in a medium bowl until light and creamy. Add the eggs, one by one, beating after each addition. Stir in flours, ground almonds and milk. Carefully spread cake mixture over rhubarb. Smooth top.
4
Bake for 1 hour or until a skewer inserted in the center comes out clean (if over-browning, cover with foil). Cool in the pan for 10 minutes then turn out onto a wire rack to cool.
5
Combine the sugar, rosewater and 1/3 cup water in a small pan over low heat and stir until the sugar dissolves. Increase the heat to medium and gently boil for 4-5 mins or until the syrup thickens. Remove from heat. Cool, then tint pale pink with a few drops of pink food coloring.
6
Serve the cake warm or cold with the syrup drizzled over.

1046

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, at room temperature, 1/4 cup light brown sugar, 8.75 oz rhubarb, trimmed and chopped, 3 None large eggs, at room temperature, and more.

Yes, Rhubarb Cake With Rosewater Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cake With Rosewater Syrup

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