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Vanilla Rhubarb Cake in a Long Pan

Vanilla Rhubarb Cake in a Long Pan
I just love making this Vanilla Rhubarb Cake in a long pan for special gatherings. It's such a crowd-pleaser. The sweetness of the vanilla pairs so nicely with the tart rhubarb, creating a truly unique flavor combination that's both refreshing and indulgent. It's a perfect dessert to serve at a buffet or as a sweet treat for friends and family. I find it's especially lovely in the spring when rhubarb is at its peak freshness. It's a simple yet impressive dessert that's sure to become a favorite.
Ingredients
  • 2.6 liters / 7 cups all-purpose flour
  • 675g / 1 3/4 cups granulated sugar
  • 115g / 1/2 cup cold unsalted butter
  • 7.5g / 1 1/2 teaspoons baking powder
  • 3.75g / 3/4 teaspoon vanilla sugar
  • 120ml / 1/2 cup cold water
  • 60ml / 1/4 cup rhubarb syrup (optional)
  • powdered sugar to taste (optional)
Instructions

1. Preheat the oven to 350°F (180°C).

2. Grease a long pan approximately 9x13 inches in size and line it with parchment paper.

3. In a large mixing bowl combine 2 1/4 cups (285g) of flour 1/2 cup (100g) of sugar and 1 teaspoon of baking powder.

4. Add 1/2 cup (115g) of cold butter and mix until the mixture resembles coarse crumbs.

5. Press half of the mixture into the prepared pan.

6. Add 1 tablespoon of vanilla sugar and mix well.

7. Spread the mixture evenly over the crust.

8. Top with rhubarb syrup if using.

9. Cover with the remaining crust mixture.

10. Bake for 35-40 minutes or until the crust is golden brown.

11. Allow the cake to cool completely before serving.

12. Dust with powdered sugar if desired.

Tools
  • Mixing bowls
  • Measuring cups
  • Whisk
  • Wooden spoon
  • Long pan
  • Parchment paper
  • Oven

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