The perfect cake for the hay harvest

My dear farm story readers!

Heute ist auch in Gastein der Sommer eingezogen und fast jeder Bauer im Tal räumt seine Traktoren aus der Scheune und beginnt mit der ersten Heumahd oder Siloernte. Oben noch die Berge mit Schnee angezuckert, ist es herrlich, den Duft vom frischgemähten Gras zu vernehmen und man freut sich richtig, dass das Wetter sicher ist und die Ernte möglich ist.

Mostly hungry from working, everyone comes into the kitchen after a day’s work, and besides a proper snack / Brettljause, there’s usually a cake.

Since the rhubarb is looking so wonderful in the garden right now, I immediately turned to Mom’s oil cake recipe and made a red currant-rhubarb cake. The cake is easy to make, tastes great, and keeps for a few days. It also freezes well.

Rhabarber-Ribislkuchen von Mama

> 5 large eggs

> 200 g sugar

> 500 g wheat flour

> 1/8 l rapeseed or sunflower oil

> 1/8 l milk

> 1 package baking powder

> 200 g redcurrants (frozen ones work well too)

> 200 g rhubarb (fresh from the garden, cut into small pieces, with the skin)

Preparation:

Separate the eggs and beat the egg whites until stiff peaks form. Next, place the egg yolks and sugar in a bowl and beat until very frothy; then alternately add the oil, all-purpose flour, baking powder, and milk, and gently mix everything together briefly. Finally, fold in the stiffly beaten egg whites. Spread the batter onto a baking sheet, then sprinkle the fruit on top and distribute it evenly. Bake at medium heat (180 degrees) for about 25–30 minutes. Good luck!!!

Warm regards from the Zittrauerhof in the beautiful Gastein Valley. Katharina Schwaiger