How to Prepare Perfect Frieda’s Rhubarb Cake

Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Frieda’s Rhubarb Cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Frieda’s Rhubarb Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Frieda’s Rhubarb Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook Frieda’s Rhubarb Cake using 8 ingredients and 15 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Frieda’s Rhubarb Cake:

1. 200 g sugar
2. 100 g unsalted butter
3. Vanilla extract
4. 3 eggs
5. 150 g white flour
6. 50 g potato starch
7. 2 small bags of baking powder
8. 375 g Rhubarb

Instructions to make to make Frieda’s Rhubarb Cake

1. Mix with a blender 100 g of unsalted butter cut into cubes, 100 g of sugar and 1 spoon of vanilla extract. Mix until no lumps
2. 
3. 
4. 
5. 3 eggs, separate the egg white from the yolk. The egg white goes in the refrigerator, the yolk in the mix, mix well.
6. Add 150g of white flour and mix well
7. Add 50 g of potato starch and mix well
8. Add 2 small bags of baking powder and mix well. Dough becomes serious and real. This is happenings
9. Butter the baking tray well, add dough evenly, have some edges on the side
10. Add cut rhubarb on the dough
11. Put in the oven, 180’, fan, middle of oven, no trays. For 50 minutes
12. 10’ before the 50’ are through, mix in a bowl 100 g of sugar with the 3 egg whites. Mix well high speed to “soft peaks”
13. 
14. When 50’ are oven, take the tray out, spread the soft peaks on the dough. 150’ for 15’ and you’re done.
15. 

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