Maple syrup rhubarb ring

Sift the flour in a bowl.

Add the baking powder, salt, fat, sugar and eggs.

Mix until creamy.

Add the vanilla, rhubarb, milk and stir well for 2 minutes.

Pour in a circular cake pan and cook at 190° C for 35 to 45 minutes.


220 g of flour

7 g of baking powder

75 g of vegetable fat

220 g of sugar

2 eggs

2.5 ml of vanilla

625 ml of rhubarb

60 ml of milk

1 pinch of salt